Tarragon Aioli – A Couple of Chefs

This aioli with tarragon Full of bright, herbaceous flavor! Here's how to blend fresh tarragon into a creamy, versatile sauce that's perfect for dipping, spreading, or drizzling. We love it on sandwiches, as part of a veggie tray, and more!

Aioli with tarragon

Why we love this recipe

Summer is ours herb gardenand over the past few years, we've found a new favorite herb: tarragon! Its peppery, herbaceous flavor has won us over, especially because it's so unexpected for many people here in the U.S.

Here's a favorite easy way to use this herb: mix it into tarragon aioli! The flavor is creamy and savory, with bright notes of freshness from the tarragon. It adds a great layer of flavor to any burger or sandwich (especially a tomato sandwich or BLT!), or it's perfect for vegetable tray. We obsessed.

Ingredients for Tarragon Aioli

Aioli is a Mediterranean sauce that originated in the south of France. Traditional aioli is made from garlic, which is mixed in a mortar with egg yolk, lemon juice or vinegar, and olive oil. It is very similar to mayonnaise, which is made from canola oil and without garlic. Many Americans often make aioli with mayonnaise to simplify the recipe.

This tarragon aioli uses mayonnaise as a base, making it quick and easy to make. Here are the ingredients you'll need:

  • Fresh tarragon: Use only fresh herbs here, not dried ones. With notes of anise, licorice, and subtle sweetness, tarragon adds a unique dimension to dishes without overpowering other ingredients.
  • High quality mayonnaise: Use the best quality mayonnaise: you will really feel the difference in taste!
  • Fresh garlic: A clove of garlic adds a piquant flavor.
  • White wine vinegar or lemon juice: This adds a piquant flavor.
  • Yellow mustard: This ingredient is optional: it adds a creamy color and complexity of flavor to the dish.
Tarragon

More about tarragon

Tarragon is a perennial herb known for its distinctive flavor profile. It is a staple of French cuisine, often used in sauces such as béarnaise, and pairs well with chicken, fish, and eggs. Tarragon leaves can be used fresh or dried, although the flavor is most intense when fresh.

Ways to Use Tarragon Aioli

This tarragon aioli turns everything it touches into gold! The tangy, herbaceous flavor adds so much depth to a sauce or spread. Here are some of our favorite ways to use it:

How do you plan to use this tarragon aioli? Let us know in the comments below.

Storage of leftovers

Leftover tarragon aioli can be refrigerated for up to 2 weeks.

Dietary notes

This tarragon aioli recipe is vegetarian, gluten-free, and dairy-free. For vegans, use vegan mayo.

More Aioli Recipes

Try some of our favorite aioli flavors! garlic aioli, chipotle aioli, truffle aioli, basil aiolior pesto aioli.

Frequently asked questions

Can dried tarragon be used instead of fresh?

For best flavor, it is recommended to use fresh tarragon.

Can you make tarragon aioli without a food processor?

Yes, you can make it by finely chopping tarragon and garlic and then mixing them with mayonnaise along with lemon juice.

Can you make tarragon aioli ahead of time?

Yes, you can make the tarragon aioli ahead of time and store it in the refrigerator. Over time, the flavors will meld and develop even more.

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Description

This tarragon aioli is full of bright, herbaceous flavor! Here's how to blend fresh tarragon into a creamy, versatile sauce that's perfect for dipping, spreading, or drizzling. We love it on sandwiches, as part of a veggie tray, and more!


  • 1 ½ tablespoons Very finely chopped tarragon
  • 1 small clove of garlic
  • ½ teaspoon white wine vinegar or lemon juice
  • ½ teaspoon yellow mustard (optional)
  • ⅓ cup premium mayonnaise (vegan optional)


  1. Chop the garlic. as finely as possible. Then use the side of a knife blade to mash and grind into a paste. (Alternative method: You can combine all ingredients in a food processor and process until smooth.*)
  2. Chop the tarragon as finely as possible.
  3. Whisk garlic and basil with white wine vinegar, yellow mustard and mayonnaise. Refrigerate for up to 2 weeks.

  • Category: Seasoning
  • Method: There is no cook
  • Kitchen: American
  • Diet: Vegetarian

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