Tarragon Aioli | Erwan Heussaff



Erwan keeps it super simple with this homemade, hand-whipped aioli, spruced up with fresh tarragon.

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1 egg yolk
1 tsp mustard
2 medium cloves garlic, grated
2 teaspoons of fresh lemon juice
1 cup of extra virgin olive oil or canola oil
1 tbsp of chopped tarragon


Whisk the egg yolk with the mustard.

Slowly whisk in the olive oil in a steady stream until the mix has the right consistency.

Add in the garlic and tarragon. Season with salt and pepper.

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