Lemon-Tarragon Aioli

David DeForest Colvig

Lemon-Tarragon Aioli

2 egg yolks	1 cup safflower or other light oil (I used canola oil. Do NOT use olive oil)
1 tsp Dijon mustard	2 T fresh tarragon, chopped fine
½ tsp salt	Juice and zest of ½ lemon (approx. ½ tsp zest and 1 T juice)
Pinch of white pepper
1 T tarragon flavored white wine vinegar (or unflavored white wine vinegar)

In a mixing bowl, combine the egg yolks, mustard, salt and pepper. With mixer on medium speed, slowly add oil to the egg mixture – about 1 tablespoon at a time – pausing to let oil become incorporated into the egg mixture. As more oil is added the mayonnaise will begin to noticeably thicken. Once the mixture has thickened you can add the remaining oil in a slow, steady stream. Add the tarragon, lemon zest and juice. Less juice makes for a heavier mayonnaise, more juice a lighter one. Makes about 1-½ cups.