Recipe by Chef John
"The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies."
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chopped fresh tarragon
fresh lemon juice
cayenne pepper, or to taste
Love, love, love it! I originally made it to serve with Chef John's salmon cakes. My family liked it so much that I made a second batch to use for sandwiches the next day. I made as instructed but doubled the garlic because that's just the kind of family we are! It was good immediately but even better after a few hours in the frig.
Excellent and simple recipe. We used it as an artichoke dipping sauce but my husband said he would like to slather it on just about any dish. Thanks Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Tarragon Aioli
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 98
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