Lemon-Tarragon Aioli
Lemon-Tarragon Aioli
Ingredients
- 1 egg yolk** room temperature use pasteurized eggs to guarantee safety from salmonella
- juice of 1 lemon
- Up to 1 cup of olive oil
- 2 to 3 cloves of garlic depending on the size of the clove and how much you like garlic minced.
- 1 tablespoon fresh finely chopped tarragon
- Kosher salt and pepper to taste
Instructions
- In a mixing bowl whisk lemon juice, egg yolk and garlic.
- In a slow and steady stream, add olive oil, whisking constantly until aioli is desired consistency...think thinnish mayo.
- Whisk in chopped tarragon and season to taste.
- Use the left-over aioli on our sautéed shrimp and as a salad dressing!