Summary

Ingredients

• 2 egg yolks, (room temperature!)
• 150 ml oil, sunflower
• 2 cloves garlic)
• 0.5 teaspoon ½ mustard, (spicy)
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar
• 1 tablespoon lemon juice
• 1 teaspoon tarragon, (fresh if possible)

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Instructions

1. Put the egg yolks, oil, mustard, salt, sugar and lemon juice in a tall, narrow container. Finely chop the garlic cloves and add.
2. 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.
3. Tip:
4. 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.
5. The fresh tarragon must smell strong and pleasant. Otherwise let it stand.
6. The aioli stays wonderfully in the fridge for a few days in Tupperware and tastes great with grilled meat and fish.