This tarragon aioli is full of bright, herbaceous flavor! Here’s how to blend fresh tarragon into a creamy, versatile sauce that’s perfect for dipping, spreading, or drizzling. We love it on sandwiches, as part of a veggie tray, and more!
Why we love this recipe
Summer is all about our herb garden, and for the past few years we’ve found a new favorite herb: tarragon! Its peppery herbaceous flavor has won us over, especially since it’s so unexpected to many people here in the US.
Here’s a favorite easy way to use this herb: blend it into tarragon aioli! The flavor is creamy and savory, with pops of fresh notes from the tarragon. It adds a big layer of flavor to any burger or sandwich (especially a tomato sandwich or BLT!), or it’s perfect on a veggie tray. We are obsessed.
Ingredients for tarragon aioli
Aioli is a Mediterranean sauce that comes from the South of France. A traditional aioli is made from garlic that’s blended in a mortar and pestle with egg yolk, lemon juice or vinegar, and olive oil. It’s very similar to mayonnaise, which is made with canola oil and no garlic. Many people in American often make aioli with mayonnaise as simple way to make the recipe.
This tarragon aioli uses mayonnaise as a basis, making it quick and easy to whip up. Here are the ingredients you’ll need:
- Fresh tarragon: Use only the fresh herb here, not dried. With hints of anise, licorice, and a subtle sweetness, tarragon adds a unique dimension to dishes without overpowering other ingredients.
- High quality mayonnaise: Use the best quality mayonnaise: you really can taste a flavor difference!
- Fresh garlic: A garlic clove adds savory flavor.
- White wine vinegar or lemon juice: This adds a tangy punch to the flavor.
- Yellow mustard: This ingredient is optional: it adds a hit of creamy color and a complexity in flavor.
More about tarragon
Tarragon is a perennial herb known for its distinctive flavor profile. It is a staple in French cuisine, frequently used in sauces like Béarnaise, and pairs nicely with chicken, fish, and eggs. Tarragon’s leaves can be used fresh or dried, though it has its most vibrant flavor when it’s fresh.
Ways to use tarragon aioli
This tarragon aioli makes everything it touches turn to gold! The savory, herby flavor adds so much depth as a dip or spread. Here are some of our favorite ways to use it:
How do you plan to use this tarragon aioli? Let us know in the comments below.
Storing leftovers
Leftover tarragon aioli stores for up to 2 weeks refrigerated.
Dietary notes
This tarragon aioli recipe is vegetarian, gluten-free, and dairy-free. For vegan, use vegan mayonnaise.
More aioli recipes
Try some of our other favorite aioli flavors! Go for garlic aioli, chipotle aioli, truffle aioli, basil aioli, or pesto aioli.
Frequently asked questions
Fresh tarragon is recommended for the best flavor.
Yes, you can make it by finely chopping the tarragon and garlic and then whisking them into the mayonnaise along with the lemon juice.
Yes, you can make tarragon aioli ahead of time and store it in the refrigerator. The flavors will meld and develop further over time.
Description
This tarragon aioli is full of bright, herbaceous flavor! Here’s how to blend fresh tarragon into a creamy, versatile sauce that’s perfect for dipping, spreading, or drizzling. We love it on sandwiches, as part of a veggie tray, and more!
- 1 ½ tablespoons very finely chopped tarragon
- 1 small garlic clove
- ½ teaspoon white wine vinegar or lemon juice
- ½ teaspoon yellow mustard (optional)
- ⅓ cup high quality mayonnaise (vegan as desired)
- Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste. (Alternate method: you can combine all ingredients in a food processor and blend until smooth.*)
- Mince the tarragon as finely as possible.
- Whisk together the garlic and basil with the white wine vinegar, yellow mustard, and mayonnaise. Store refrigerated for up to 2 weeks.
- Category: Condiment
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian