Tarragon Mayonnaise

by Hara Dretaki

You may add a small amount of water to thin the mayo, but i prefer it thicker because it drizzles nicely over the asparagus.


  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1–2 Tbsp. fresh tarragon, chopped
  • 2 teaspoons white wine vinegar
  • 3⁄4 cup extra virgin olive oil
  • sea salt & freshly ground black pepper

Put the egg yolk, mustard, and lemon juice in a mixing bowl and whisk in the oil very slowly, until an emulsion is formed. Add tarragon and vinegar and season to taste with salt and pepper.