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Dijon + Tarragon Aioli

To help ensure emulsion success, be sure all of your ingredients are room temperature, and that your bowl and whisk are completely dry.
Servings: 6 Servings

Ingredients

  • 1 egg yolk at room temperature
  • 1/3 cup good extra virgin olive oil
  • 1/3 cup neutral refined oil such as canola oil
  • 5 tsp lemon juice divided, at room temperature
  • 2 small garlic cloves grated on a microplane or pressed
  • 3 tsp dijon mustard at room temperature
  • 1.5 tsp chopped tarragon
  • 1.5 tsp thinly sliced chives
  • pinch salt
  • pinch pepper

Instructions

  • In a small bowl, whisk the egg yolk 1 minute until slightly lightened in color. Continue to whisk and slowly dribble in 1 tsp of the lemon juice and whisk 30 seconds more. Continue to whisk briskly and continuously, and add 1 drop of canola oil every 5-10 seconds. After several drops of oil have been added, you should be able to feel the mixture thicken up slightly. Thickening means the emulsion is established, and you can begin to add a tiny bit more oil with each addition. Continue whisking, adding a little canola oil at a time, until all of the canola oil has been added.
  • Next, as you whisk briskly, incorporate the olive oil by drizzling in a slow, narrow stream. Be patient, drizzling slowly, until all of the olive oil has been emulsified. Finally, whisk in the remaining lemon juice, garlic, dijon mustard, tarragon, chives, salt, and pepper. Voila! Taste and adjust seasoning if desired.