This tangy tarragon mayonnaise is a perfect accompaniment to roast chicken. Matthew Evans recommends using French tarragon for a more elegant look. Substitute with chervil or basil.
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tsp cider vinegar
- 1 tsp lemon juice
- 2 tbsp chopped French tarragon leaves
- 200 ml vegetable oil
- 50 ml extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whisk egg yolks with mustard, vinegar, lemon juice and tarragon. Combine oils in a jug and gradually add to egg mixture, drop by drop at first, then in a thin, steady stream, whisking for 5 minutes or until thick and emulsified. Add a dash of hot water at the end to loosen mixture. Season with salt and pepper, and add more lemon juice if desired. It will keep in the fridge for up to 1 week.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Alan Benson.