Tarragon Aioli

Updated: June 25, 2013.

This French-style garlic mayonnaise is flavoured with aromatic tarragon. Serve with French fries, grilled fish or steamed asparagus.


1 to 2 cloves garlic, chopped
2 egg yolks or pasteurized egg yolks
1 tbsp. Dijon mustard
2 tbsp. white wine vinegar
About 1 cup extra virgin olive oil
2 tbsp. chopped tarragon
Salt, to taste


Mix the garlic and egg yolks on high in the small bowl of a food processor until mixture thickens slightly. Add Dijon, and white wine vinegar. With the processor on high, slowly drizzle in the olive oil. Continue to blend on high until mixture thickens to a consistency of mayonnaise. Stir in tarragon and salt. Alternatively use electric hand mixer or whisk by hand. Refrigerate until ready to use. Use within 1 to 2 days.

Yield: About 1 ½ cup.