Tarragon Mayonnaise

Name: Tarragon Mayonnaise
Ingredients: 1 very fresh egg yolk; 1 very fresh whole egg; 15 ml (1 tablespoon) Dijon mustard; 250 ml (1 cup) sunflower oil; 50 ml (1/5 cup) olive oil; 30 ml (2 tablespoons) fresh lemon juice; 5 ml (1 teaspoon) Pernod; 15 ml (1 tablespoon) fresh tarragon, finely chopped; salt and white pepper to taste

Indulge in a bowl of glistening, homemade mayonnaise. I served it with cold lobster and hot, crisp chips and we popped a bottle of champagne to celebrate life.

Published 20 February 2025

Method

Make the mayonnaise in a liquidizer. Whiz the eggs and mustard together. Mix the oils in a good pouring jug and start adding the oils to the egg mixture with the motor running. Start with a fine thread at first, and then gradually increase to a thin stream as the mayonnaise starts to thicken. When the eggs have taken up half of the oils, add a tablespoon of lemon juice. Continue to add the oils in a thin stream until the mayonnaise is a glossy, thick, sticky emulsion.
Stir in the Pernod and tarragon and season to taste with salt and white pepper. Leave the mayonnaise in the refrigerator. It will keep for 3 days.