Chef Johns Tarragon Aioli Recipes

CHEF JOHN'S TARRAGON AIOLI

Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

HERB AIOLI

Herb Aioli image

Provided by Geoffrey Zakarian

Categories condiment

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise, such as Kewpie
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon white wine vinegar
1 teaspoon hot sauce
1 clove garlic, grated
Kosher salt

Steps:

In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

TARRAGON AIOLI

Tarragon Aioli image

This is absolutely wonderful with Rare Beef Salad #123740. Please use the best quality olive oil mayonnaise you can find. The roasted garlic should yield 2 tablespoons.

Provided by Daydream

Categories European

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 heads garlic (the whole head, not the individual cloves)
1 tablespoon olive oil
salt and pepper
3 sprigs fresh thyme
1 teaspoon Dijon mustard
1 1/2 cups mayonnaise
1 tablespoon fresh tarragon, chopped

Steps:

Preheat oven to 350F (180C).
Cut a 10 inch square of alfoil, and place the unpeeled garlic and sprigs of thyme in the centre. Drizzle with olive oil, and season with salt and pepper, to taste.
Wrap the alfoil into a snug parcel. Place in the oven and roast for about 40 minutes, or until the garlic is very soft. When testing the garlic for softness, take care as it will be extremely hot.
Allow garlic to cool, then squeeze the pulp from the skins.
Fold 2 tablespoons of roasted garlic, and the mustard and tarragon, into mayonnaise.
Serve with Rare Beef Salad, or char-grilled beef.

Nutrition Facts : Calories 1126.9, Fat 88.2, SaturatedFat 12.9, Cholesterol 61.1, Sodium 1724, Carbohydrate 84.5, Fiber 2, Sugar 15.9, Protein 8.1

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