I stopped buying mayonnaise a couple of years ago when my husband convinced me how easy (and tasty!) it is to make from scratch. But it wasn't until one fateful afternoon when Alex added fresh tarragon to a batch of mayonnaise that I officially lost my mind.
We've dubbed this magical light green spread "tarragonaise" and there's has been plenty of ribbing regarding my name, "tara," and the fact that this stuff is "gone" as soon as we make it.
I like to smear tarragonaise on toasted sourdough to give my turkey sandwich a light licorice kick or dunk freshly steamed broccoli florets into a ramekin of tarragonaise for a satisfying snack. You can also add a dollop to a thin cracker and top it with a piece of lox, a couple of tarragon leaves and a few chive flowers and you've got quite the elegant appetizer.
Here's our super simple recipe for homemade tarragonaise. If I can stress on thing, it's go slow with the drizzle:
Add egg, vinegar, salt and water to the bowl of a food processor and turn on. Very, very slowly, drizzle the oil into the food processor in a thin stream. The liquid will start to emulsify and get more and more viscous until it has the consistency of mayonnaise. Yields 1 1/2 cups.