Tarragon Aioli


  • Garlic clove
  • Sea salt
  • One large egg yolk
  • 2 tbs of red wine vinegar 2 tspn of Dijon mustard
  • 1 cup evoo
  • ½ cup chopped fresh dill
  • ¼ cup chipped fresh flat leaf parsley


  • Peel, mince & mash garlic to a paste.
  • Add a pinch of salt in a food processor.
  • Pulse egg yolk vinegar mustard, garlic paste & add another pinch of salt until combined.
  • With machine running, drizzle in olive oil in stead stream until mixture is emulsified.
  • Add herbs & pulse a couple of times to combine.
  • Transfer to bowl and season with salt to taste.
  • Keep covered in refrigerator up to 4 days.

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