Tarragon Aioli Recipe

Name: Tarragon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 3 cloves peeled garlic; 1/3 cup lemon juice; 1/2 teaspoon salt; 1 cup safflower or canola oil; 1/2 cup extra-virgin olive oil; 1/4 cup chopped fresh tarragon; 1/4 to 1/2 teaspoon hot sauce; lemon juice to taste; salt to taste

Servings: persons

2 large eggs
3 cloves peeled garlic
1/3 cup lemon juice
1/2 teaspoon salt
1 cup safflower or canola oil
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh tarragon
1/4 to 1/2 teaspoon hot sauce
lemon juice to taste
salt to taste

1
In a food processor or blender, whirl 2 large room-temperature egg yolks with 3 cloves chopped garlic, 1/3 cup lemon juice, and 1/2 tsp. salt until completely smooth, at least 30 seconds. With machine running, drizzle in 1/2 cup extra-virgin olive oil plus 1 cup safflower or canola oil, drop by drop for the first 1/4 cup and then in a thin, slow stream, whirling until mixture is thick and smooth, about 3 minutes. Transfer to a bowl and stir in 1/4 cup chopped fresh tarragon and 1/4 to 1/2 tsp. hot sauce, more lemon juice, and more salt to taste.
2
Nutritional analysis per tablespoon.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 3 cloves peeled garlic, 1/3 cup lemon juice, 1/2 teaspoon salt, and more.

Yes, Tarragon Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tarragon Aioli

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