I’ve been a fan of fresh tarragon ever since I started making béarnaise sauce for our filet mignon dinners. An aromatic herb with a very subtle and delicate licorice flavor, adding tarragon elevates an assortment of sauces and dishes.
This recipe is a snap to make and it will take your sandwich to the next level. Using prepared mayonnaise means you can whip up this tarragon aioli in less than 10 minutes. Slather it on grilled or toasted sourdough bread and layer on sliced tomatoes, or use it for BLT and chicken sandwiches, sliced hard boiled eggs or a dip for asparagus.
My favorite way to use tarragon aioli is on our homemade sourdough bread topped with juicy tomatoes. Grilling the bread with a bit of olive oil elevates the flavor and makes for a scrumptious open-faced sandwich.
Be generous with the aioli! You want your sandwich to be well seasoned.
Ingredients
1/2 cup mayonnaise
1 medium garlic clove, finely grated (microplane works great)
1 1/2 tablespoons finely chopped tarragon
1 1/2 teaspoons fresh squeezed lemon juice
1 teaspoon lemon zest
salt and pepper to taste
Directions
- In a small bowl mix together the mayonnaise, garlic, tarragon, lemon juice and lemon zest. Add a pinch of salt and a few grinds of pepper. Taste and adjust salt and pepper as needed. Serve right away or keep refrigerated for up to 5 days.
Notes
- Here on Maui tarragon can be found at Whole Foods
