Makes 1¼ cups
Aioli, a versatile cold sauce of olive oil and garlic, made like mayonnaise, is native to the Mediterranean and on menus everywhere. This one, which whips up quickly in a blender, is bright with lemon and has a spicy, licorice-like note from fresh tarragon. First pulse the emulsifying agents — an egg yolk, Dijon mustard, lemon juice — then, with the machine running, slowly drizzle in vegetable oil (like canola), then olive oil (take care because extra-virgin olive oil will become bitter if over-processed). Stir in the chopped herb by hand at the end. Use aioli as a dip for crispy potatoes or roasted vegetables, or dollop the creamy sauce beside grilled fish or steamed artichokes.
|1||teaspoon Dijon mustard|
|1||tablespoon lemon juice, or more to taste|
|1||clove garlic, finely chopped|
|¼||teaspoon black pepper|
|½||cup canola oil|
|½||cup olive oil|
|1||tablespoon warm water|
|5||sprigs tarragon, leaves chopped|
1. In a blender, combine the yolk, mustard, lemon juice, garlic, salt, and pepper. Pulse for 10 seconds.
2. With the blender running, remove the insert in the lid. Slowly drizzle in a few tablespoons of canola oil; blend for 10 seconds. Stop the blender, remove the lid, and scrape down the sides of the jar with a rubber spatula.
3. Replace the lid, start the machine again, and slowly drizzle in the remaining canola oil, followed by the olive oil. Blend just until a smooth mayonnaise forms.
4. Transfer to a bowl. Stir in the tarragon. If the mixture seems thick, stir in 1 tablespoon water a few drops at a time. Taste for seasoning and add more lemon juice, a teaspoon at a time, and more salt and pepper, if you like. Scrape down the sides of the bowl; cover and refrigerate. Michelle-Marie Gilkeson
Michelle-Marie Gilkeson can be reached at email@example.com.