Taste the Air-Chilled Difference®

Tarragon Aioli

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Tarragon Aioli

Makes about 3 cups

  • 2 egg yolks
  • ¼ cup fresh tarragon leaves
  • 2 tablespoons roasted garlic
  • Juice of one lemon
  • 1 teaspoon salt
  • ¼ cup white wine vinegar
  • ½ teaspoon fresh cracked black pepper
  • 2 cups canola oil

In a food processor, combine egg yolks, fresh tarragon, roasted garlic, lemon juice, salt, vinegar, and pepper and pulse until combined. With the processor running, slowly pour in the canola oil to form an emulsion. Blend until the aioli is the consistency of mayonnaise.

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