Recipe

Homemade Tarragon Mayonnaise

  • Yield: About 1 1/4 cups

Ingredients

  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon salt
  • Pinch freshly ground white pepper

Directions

  • In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water 2 teaspoons at a time.) Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)