Creamy Tarragon Aioli Recipe (and how to serve it!)

Jump to Recipe Print Recipe

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!

Tarragon aioli in a bowl with a sprig of fresh tarragon alongside.

Table of Contents

Ingredients:

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!

Serving suggestions

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.

Tarragon aioli on fried fish sandwiches, which are lined on a serving board.

FAQs

Can you make the tarragon aioli ahead?

Yes! The aioli can be refrigerated for up to 2 days.

Is aioli just mayonnaise?

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.

What can I use in place of tarragon?

You can swap out tarragon for chopped parsley, basil or chervil.

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other recipes to try:

Stay connected!

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

Get the recipe!

Print Pin

Tarragon Mayo

By Nicki Sizemore

This creamy tarragon aioli tastes like a more elegant and stimulating version of tartar sauce. It's fabulous on these Lightened Up 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. If you can’t find fresh tarragon, swap it out for parsley, chervil or basil. For a vegan version use a vegan mayonnaise.

Prep Time: 10

Total Time: 10

Equipment

Bowl and whisk

Ingredients

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

Instructions

In a bowl, combine all of the ingredients, and season with salt and pepper to taste.

Notes

Do Ahead: The tarragon aioli can be refrigerated for up to 2 days.

Tips:

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!

Loved this recipe? Check out for @nickisizemore for more!

Course: Side Dish

Cuisine: American

Keyword: Tarragon Aioli, tarragon mayon, tarragon mayonnaise