This creamy tarragon aioli is like a more elegant and stimulating cousin to tartar sauce. It has an herby flavor from fresh tarragon, brightness from celery seeds and a hint of saltiness from capers. You’ll want to spoon it on everything, including these Fried Fish Sandwiches!
You can use any store-bought mayonnaise you like in this easy aioli (regular or vegan mayonnaise both work great). A touch of Dijon mustard gives the aioli depth of flavor, while celery seeds lend brightness. Fresh tarragon is one of my favorite herbs and gives this aioli a subtle anise flavor, but you can swap it out for parsley, chervil or basil. Chopping the capers helps them to distribute better into the sauce.
How to make tarragon aioli
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, tarragon, scallions, celery seeds, sugar and a dash of hot sauce. Season with salt and pepper. Done!
The tarragon aioli is fabulous on these Fried Fish Sandwiches, as well as on cooked chicken and fish, crab cakes, roasted vegetables, steamed artichokes and blanched asparagus. It's also delicious in chicken salad.
Yes! The aioli can be refrigerated for up to 2 days.
The term aioli is often used interchangeably with mayonnaise, but aioli is used as both a sauce and a spread, and is usually flavored with garlic, lemon and/or other flavorings.
You can swap out tarragon for chopped parsley, basil or chervil.
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Get the recipe!
- Bowl and whisk
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons drained capers, chopped
- 2 teaspoons finely chopped fresh tarragon
- 2 teaspoons finely chopped scallions
- ¼ teaspoon celery seeds
- ¼ teaspoon sugar
- Dash hot sauce
- Salt and freshly ground black pepper
- In a bowl, combine all of the ingredients, and season with salt and pepper to taste.
- You can use any store-bought mayonnaise you like (regular or vegan).
- Chopping the capers helps them to incorporate better into the aioli.
- Try the aioli on these Fried Fish Sandwiches!
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