Tarragon – Aioli

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put the egg yolks, oil, mustard, salt, sugar and lemon juice in a tall, narrow container. Finely chop the garlic cloves and add.
Now put the cutting stick (hand blender) in and puree without the slightest movement until a creamy mayonnaise is created. Then chop the tarragon and fold in.
Tip:
Please do not move the cutting stick during mixing - just put it in the middle and hold it very still while the mixture is being blended. If you were to perform circular movements as usual, the mayonnaise would curdle and you would have to start over.
The fresh tarragon must smell strong and pleasant. Otherwise let it stand.
The aioli stays wonderfully in the fridge for a few days in Tupperware and tastes great with grilled meat and fish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.