Tarragon Mayonnaise

If you use an electric whisk, mayonnaise is both easy and very satisfying to make. By varying the type of oil and acid that you use you can make endless varieties, however become competent with a good basic recipe like this first to get a feel for the balance of the ingredients and that magic moment when the thick, delicious emulsion begins to form.

Yield: 1 Servings Ready in 15 minutes

Cuisine: Main Ingredient: Oil

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Recipe
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Nutrition
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Ingredients

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Original recipe makes 1 Servings

2 egg yolks; at room temperature

250 mlrice bran oil or canola oil

2 tspdijon mustard

1 1/2 tsptarragon vinegar

1/4 tspfine salt

1/4 tspground white pepper

Tarragon Mayonnaise Preparation

Make sure that the egg yolks are at room temperature, the emulsion is much less likely to split if they are not cold. Put the egg yolks in the all the ingredients except for the oil.

Start whisking on high speed and add a small amount of the oil, say one teaspoon. Once it is fully incorporated leave the whisk running and add one more teaspoon of oil and again wait for it to fully incorporate. Repeat this until you have incorporated about 10 teaspoons, you should notice the mayonnaise begin to thicken. At this point you can start pouring the oil very slowly into the mixture as it continues to be whisked at high speed - it should take at least 3 minutes to pour all the remaining oil in, it will thicken into a lovely rich mayonnaise that will keep fro at least a week in a sealed glass jar.