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Tarragon mayonnaise ©️ Nel Brouwer-van den Bergh

Tarragon mayonnaise

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiment
Cuisine French

Ingredients
  

Ingredients

  • 1 (20 g) middle sized egg yolk
  • 4 tsp Dijon mustard
  • 1/2 knife point xanthan gum
  • 1 tsp tarragon gastrique
  • 2 tsp freshly squeezed lemon juice
  • 1/4 tsp (1.5 g) salt
  • 1/4 tsp (0.8 g) white pepper
  • squeeze (6 g) of honey
  • 1/4 tsp light soy sauce or hydrolyzed wheat condiment
  • 1 1/2 cup cold, neutral tasting vegetable oil, infused for several weeks with tarragon leaves I have used canola oil
  • 1 shallot
  • 1/4 cup white wine vinegar
  • 1/2 tbsp olive oil
  • 1/4 cup white wine or a white vermouth
  • 2 bunches fresh tarragon can substitute by dried tarragon

Instructions
 

Making the gastrique

  • Slice a shallot very fine
  • Cut the tarragon leaves of one bunch, roughly
  • warm the half tablespoon of olive oil in a small pan and softly cook the shallot.
  • When glazed, add the tarragon leaves, the wine or vermouth and the white wine vinegar
  • simmer softly for 20 minutes with the lid closed
  • When much liquid has evaporated add some white wine and some vinegar.
  • Let the mixture cool down and store it in a capped jar in the fridge for several weeks.

Preparing the oil

  • place a fresh bunch of tarragon leaves in a glass jar or bottle and add sufficient oil (at the least a third of a quart)
  • Let it stand at room temperature for several weeks
  • Before using the oil, filter the leaves out or decant the oil.

Making the tarragon mayonnaise

  • Bring all the ingredients at room temperature: the egg yolk, gastrique, mustard and oil in particular
  • Separate an egg yolk from the white and use the yolk and place in a sufficiently large bowl
  • Add 4 teaspoons of Dijon mustard and optionally a pinch of xanthan gum and mix with the whisk
  • Add one teaspoon of the gastrique, the salt, pepper and the soy sauce and mix
  • Measure 1.5 cup of the tarragon infused oil
  • Whisk in the oil, first drop by drop, later in a slightly larger stream, while mixing vigorously. The mixture will become more and more viscous
  • Keep whisking and when about half of the oil is added, add some fresh lemon juice and the honey and whisk in. The emulsion will become slightly thinner and a little more whitish. Then continue to ehik in more oil, until the mixture becomes really viscous
  • if so desired, add more fresh lemon juice (use drops), salt or honey to taste and keep mixing. Add a bit more oil to bring the viscosity back up, if needed.
  • Place the mayonnaise in a glass jar and store in the refrigerator to let the flavors blend in. Store for a few weeks.

Notes

Method: cold mixing
Food allergy & intolerance information: egg
Keyword mayonnaise, tarragon