Now that we know how easy it is to make mayonnaise, why not kick it up a notch?
This tarragon aioli will transform any grilled vegetables, or make a truly gourmet BLT. Try it on grilled chicken and fish, too.
Start by breaking down 4 cloves of garlic with 1/4 salt in a food processor, or use a mortar and pestle.
Once the garlic is mostly pulverized, put the mixture into your mason jar to make the aioli.
Add your room tempeartue egg, 1T apple cider vinegar and 3/4 cups of neutral oil.
Allow everthing to settle for 5 minutes.
Then put your immersion wand all the way to the bottom of the jar and blend on full speed for 20 seconds. After that, tilt slowly to incorporate any oil that has not yet emulsified.
Add 1-2T finely chopped tarragon, taste, and adjust your seasonings if necessary.
