Tarragon mayonnaise

Tarragon mayonnaise

By
From
Good Better Green
Makes
250ml

This keeps well in the fridge for a week or so and can be enjoyed with almost anything, from boiled eggs and asparagus, to cucumber sandwiches. One of my favourite ways to use mayonnaise is in Mexican street-style corn, where grilled or barbecued corn is slathered in it, then sprinkled with grated cheese, chilli powder and lime juice.

Ingredients

Quantity Ingredient
1 egg yolk, at room temperature
1 tablespoon lemon, Juiced
1 teaspoon dijon mustard
180-250ml oil
10g tarragon, leaves only, finely chopped
1 garlic clove, finely chopped
sea salt

Method

  1. Put the egg yolk, lemon juice and mustard in a bowl with a rubber base or stand the bowl on a wet tea towel to stop it moving around while you whisk.
  2. Start whisking the ingredients with a small balloon whisk while adding the oil drop by drop until the mixture starts to thicken (or emulsify). This may take a while, so don’t lose patience and be tempted to start adding the oil more quickly.
  3. Once it has thickened slightly, you can start adding the oil in a very thin, steady stream, whisking continuously.
  4. Continue adding the oil until you have reached the desired consistency. Your mayonnaise should look thick and unctuous.
  5. Season with salt and stir in the tarragon and garlic.
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