11609 Tarragon Mayonnaise 10 mins 10 mins 1 1/4 cups Thu Apr 23 04:38:00 -0700 2009 Thu Apr 23 13:14:34 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11609 Thu, 23 Apr 2009 20:14:34 GMT Homemade mayonnaise spiked with anisey tarragon Homemade mayonnaise spiked with anisey tarragon. The simple addition of tarragon takes mayonnaise to a new level. Use it as you would regular mayonnaise, though we especially like it on this steak sandwich.

Game plan: Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the egg doesn’t get cooked, use very fresh or pasteurized eggs. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.

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  • Combine egg, and mustard in the bowl of a food processor fitted with the blade attachment. Process until mixture is evenly combined.
  • With the processor running, slowly add oil in a thin stream until completely combined.
  • Add vinegar and tarragon and pulse until evenly combined, about 4 times. Season to taste with salt and pepper.
    • ]]>     http://www.chow.com Amy Wisniewski 67 Condiment/Sauce 1 large egg

    ]]>     310 1 teaspoon Dijon mustard

    ]]>     1 cup vegetable oil

    ]]>     1 tablespoon white wine vinegar

    ]]>     225 2 teaspoons fresh tarragon, coarsely chopped

    ]]>     7079 amy wisniewski 1 chow 752 euro 252 french 6027 gluten free 758 guilty pleasure 13790 grub 460 condiment 822 american 384 easy 695 quick 435 vegetarian 1619 omnivore 2747 make ahead