Tangerine Mayonnaise

1. 1

   Put the juice in a small non-reactive saucepan and bring to a boil.

2. 2

   Cook until reduced to 1/2-cup.

3. 3

   Let cool to room temperature.

4. 4

   To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom.

5. 5

   Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed.

6. 6

   With the machine running, slowly add the olive oil in a thin, steady stream.

7. 7

   Blend until the mixture emulsifies and becomes thick.

8. 8

   Taste for seasoning.

9. 9

   Add more tangerine juice if a thinner mayonnaise is desired.

10. 10

    Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated).

* Per serving · 4 servings · Values may vary.