My tarragon mayonnaise recipes shows you just how easy it is to take a basic mayonnaise recipe and transform it with some simple fresh cut herbs. I've opted for tarragon, which has a lovely mild aniseed flavour that works with so many other dishes.
I show you how to make mayonnaise by hand. Once made it's so easy to then add other flavours to the mayonnaise. Fresh herbs like tarragon are ideal, but I also give you some other flavour suggestions later in the post.
Making a basic egg yolk mayonnaise recipe is simple, and once you have the knack you will keep coming back to this recipe again and again.
How do you make mayonnaise?
Homemade mayonnaise is made by slowly adding oil to whisked egg yolk and mustard. You need to whisk constantly to ensure the oil is dispersed through the eggs. Once emulsified, acid like white wine vinegar or lemon juice is added to the mayonnaise, along with some seasoning and any other flavours you might want to add.
Why you'll love this recipe
- Flavour perfection as homemade mayonnaise tastes far superior to anything you can buy in a store.
- Make ahead and store in the fridge until you are ready to serve.
- Uses only 5 ingredients and a touch of seasoning.
- Ready to use in under 10 minutes using a balloon whisk, 5 minutes if you use electric hand mixer!
Tarragon mayonnaise ingredients
- Egg - I use free range egg yolks as the base of the mayonnaise, the colour of the mayo can vary depending on the vibrancy of the egg yolks.
- Mustard - I use a tablespoon of Dijon mustard as the base of mayonnaise, I find English mustard too strong. The mustard not only adds great flavour, but it helps to emulsify the mayonnaise, keeping it stable.
- Oil - I always make mayonnaise with sunflower oil as I prefer to use a light flavoured oil.
- Acid - I use fresh lemon juice which pairs really well with the fresh tarragon. However, I also use white wine vinegar when making a traditional mayonnaise, it varies depending on what I am using the mayonnaise for and what other flavours I'm adding.
- Seasoning - I always season mayonnaise with some sea salt & freshly ground black pepper.
- Tarragon - I like to use fresh tarragon leaves, removing and discarding the woody stems and finely chopping the leaves.
How to make tarragon mayonnaise
- Place the egg yolks and mustard into a bowl.
- Using handheld electric mixer (or balloon whisk), whisk the ingredients together to combine.
- Start adding the oil in a slow, continuous trickle, whisking constantly.
- Continue adding the oil in a steady stream until it starts to thicken.
- Do not stop whisking!
- Once all the oil is incorporated continue to whisk, for around 30 seconds so that the mayonnaise becomes thick and glossy.
- Now add the lemon juice, season with salt and black pepper and stir through.
- Add the chopped tarragon leaves and stir through the mayonnaise. Check the mayonnaise for seasoning and adjust if necessary.
- Spoon into a jar with a tight fitting lid and store in the refrigerator until you are ready to use.
- This mayonnaise will store for 1-2 weeks in the refrigerator.
How to fix mayonnaise when it goes wrong?
I can honestly say that I've never had any problems making mayonnaise by hand, it's never split on me. The number 1 rule when making mayonnaise is to pour the oil in slowly whist whisking quickly!
- Too thick: if your mayonnaise still looks too thick after stirring through the vinegar or lemon juice, add a tablespoon or two of warm water to reduce it down a little.
- Too thin: if your mayonnaise is smooth but too thin, add a little more oil, a tablespoon at a time, ensuring you are whisking constantly until you achieve the desired consistency.
- Not emulsifying: if your mayonnaise looks like a curdled, watery mess it is because the oil was added too quickly. Try breaking a fresh egg yolk into a clean bowl then slowly adding and beating the curdled mayonnaise into the yolk. The fresh yolk should help to emulsify the sauce and bring the mayonnaise together.
Homemade mayonnaise flavours
Using the basic mayonnaise recipe, I then add fresh tarragon leaves for a mild aniseed flavour. However, it is really easy to swap the tarragon for other flavours and here are some of my favourite flavour variations:
- Herb mayo - swap the tarragon for other finely chop fresh herbs, try parsley, basil, or chervil.
- Garlic mayo - finely crush 2-3 garlic cloves and stir through.
- Lime mayo - swap the lemon juice for some fresh lime juice.
- Spicy mayo - stir through 2-3 tablespoons of hot chilli sauce.
- Chipotle mayo - stir through a tablespoon of chipotle chilli paste.
- Sriracha mayo - stir through 2-3 tablespoons of Sriracha sauce.
- Harissa mayo - stir through 2-3 tablespoons of harissa paste.
- Curry mayo - dissolve a tablespoon of curry powder into the vinegar or lemon juice before you stir it through the mayonnaise.
- Thousand Island - add 2-3 tablespoons of tomato ketchup, a teaspoons of Worcestershire sauce and few dashed of Tabasco along with a pinch of celery salt.
Serving suggestions
A homemade mayonnaise is versatile and can be used in any dish where you would use regular mayo. On it's own it is perfect for dipping French fries into.
The aniseed flavour of tarragon pairs really well with meats like beef or chicken, or with fresh seafood. Try serving some with salmon fillets, or use it as I've done here and make a Prawn Cocktail with Tarragon Mayonnaise rather than the more familiar thousand island dressing.
Useful hints and tips
- Ensure all your ingredients are at room temperature: as this will result in less problems getting the sauce to emulsify.
- Equipment: my go to is always my handheld electric whisk, but you can use a balloon whisk, a food processor, or blender to make mayonnaise, whichever works for you.
- Allergy advice: gluten free, dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, this traditional mayonnaise uses raw eggs. For that reason use fresh pasturised eggs when making this sauce. This is particularly important if serving to pregnant women, young children or the elderly.
I like to use regular sunflower oil or a light olive oil when making mayonnaise. I find extra virgin olive can be a little overpowering. I have also used grapeseed oil and groundnut oil which all work well too. It's all down to personal taste and what I happen to have in my larder.
No you don't. I make mayonnaise by hand using either a balloon whisk and some elbow grease, or my electric hand whisk. Both produce exactly the same results. You can also use a food processor or blender, but I've never bothered as it takes me longer to get the food processor out of the cupboard than it does making it by hand.
Using the freshest of eggs, once made, store the mayonnaise in an airtight container in the fridge and use within 2 weeks.
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Additional recipe suggestions
If you like this recipe, why not try some of my simple sauces and dressings which add great flavour to any dish:
- Homemade Mayonnaise
- Classic French Dressing
- Honey Mustard Dressing
- Wild Garlic Salsa Verde (Green Sauce)
- Creamy Horseradish Sauce
- Yogurt, Lemon & Tahini Sauce
- Easy Green Chutney
- Date & Tamarind Chutney
Tarragon Mayonnaise Recipe
Equipment
- mixing bowl
- Measuring jug
- measuring spoons
- Electric hand whisk or use a balloon whisk
Ingredients
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 250 ml sunflower oil
- 2 tablespoon fresh lemon juice
- sea salt & freshly ground black pepper
- 20 g fresh tarragon (remove leaves and chop, discard stems)
Instructions
- Place the egg yolks and mustard into a bowl.
- Using handheld electric mixer (or balloon whisk), whisk the ingredients together to combine.
- Start adding the oil in a slow, continuous trickle, whisking constantly.
- Continue adding the oil in a steady stream until it starts to thicken. Do not stop whisking!
- Once all the oil is incorporated continue to whisk, for around 30 seconds so that the mayonnaise becomes thick and glossy. Now add the lemon juice (or white wine vinegar), season with salt and black pepper and stir through.
- Add the chopped tarragon leaves and stir through the mayonnaise. Check the mayonnaise for seasoning and adjust if necessary.
- Spoon into a jar with a tight fitting lid and store in the refrigerator until you are ready to use.
- This mayonnaise will store for 1-2 weeks in the refrigerator.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Janice says
This is just so so good! I made some to serve with salmon fillets and everyone was raving about it. Thank you.
Lesley says
Thank you Janice, this mayo works really well with any fish.
Cat says
What a lovely twist on a classic, a really lovely flavour.
Lesley says
Thank you Cat, I'm glad you enjoyed it.