Tarragon Mayo
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.
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 @nickisizemore for more!