Best Tarragon Aioli Recipes

CHEF JOHN'S TARRAGON AIOLI

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI

Steps:

• Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
• Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
• Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.

COURGETTE FRITTERS WITH TARRAGON AïOLI

Steps:

• First, make the tarragon aïoli. Prepare an ice bath with ice cubes and water in a bowl, ready to refresh the tarragon. Bring a pan of water to the boil and blanch the tarragon for 30 secs. Drain quickly and immediately refresh in the ice-cold water. Squeeze out the excess water, then blitz with the oil in a food processor until you have a green oil. Strain through a sieve to remove some of the bits.
• Put the garlic and egg yolks in a bowl and whisk until the yolks go pale and fluffy. Squeeze in a touch of lemon juice and whisk again, then slowly drizzle in the oil, whisking quickly and continuously, until it starts to thicken. Add a tiny splash of water if it looks like it's going to split. Keep adding the oil until it's all combined into a nice, thick green aïoli. Taste for seasoning and add lemon juice or salt to balance it.
• To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.
• Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they're all done, then serve with hefty dollops of the aïoli. This is good as a side for fish, or as a snack/starter on a summer day.

KOBE BEEF SLIDERS WITH TARRAGON AIOLI & CARAMELIZED ONIONS

Steps:

• Carmelized Onions 1. Slice onions into ¼ inch slices. 2. Heat a wide pan or wide dutch oven to medium-high with olive oil to coat the bottom. Add the onions. 3. Turn the pan down to medium. Cook for 20-30 minutes before stirring. Essentially, you want to brown an entire layer of onions before stirring. 4. Next, ideally, you want to try to flip the onions. The objective is to keep even browning and even heat on the onions. 5. You'll need to flip/stir a few times more. You may need to add a couple tablespoons of water to release the fond and avoid burning. 6. Within an hour, your onions should be perfectly browned. Tarragon Aioli 1. Add egg yolks, garlic, vinegar & salt to food processor. Pulse until everything is chopped and the egg is frothy. 2. With food processor running, slowly add oil, until the mixture is thick. 3. Add minced tarragon, and salt & pepper to taste. Burgers The easiest way is to simply remove the burgers from the box and grill. If you are pan frying them, use a high-heat oil like grapeseed or peanut oil. Cook on high for a couple minutes on each side to get a nice sear. Presentation Cut buns and brush them with clarified butter or olive oil and grill or toast to golden. Spread one side of each bun generously with aioli. Then, add the grilled burger and some carmelized onions. Wine Pairing: Red Priorat or Rioja from the Old World, such as Alvaro Palacios Les Terasses, or R. Lopez Heredia Vina Tondonia New world: California Syrah such as Big Basin or Radio Coteau. Beer Pairing: Hair of the Dog Adam

GRILLED ARTICHOKE WITH TARRAGON AIOLI DIPPING SAUCE

Steps:

• Remove tougher outer leaves then cut off top 1/3 of artichoke and about 1 inch of stem, then cut in half vertically. Using a spoon scoop out all of the choke (hairs in the middle above the heart) and smaller purple spikey leaves. In a large pot steam artichokes for about 30 minutes or until outer leaves can be pulled off without much effort. Marinade can be made while artichokes are steaming, simply whisk together all nine ingredients. When artichokes are done steaming let cool for about 15 minutes then place in large tight sealing bag with marinade and refrigerate. Let marinade for 4 hours to overnight. Heat grill to medium. Grill artichokes till heated through and some nice charring about 5-10 minutes per side depending on grill. Make dipping sauce by whisking all seven ingredients together (can be made a day ahead).

MALT VINEGAR-TARRAGON AIOLI (BOBBY FLAY)

Steps:

• Whisk all ingredients together.
• Cover and chill for at least 30 minutes.
• May be made up to 8 hours in advance.

MALT VINEGAR-TARRAGON AIOLI

Steps:

• Whisk together the mayonnaise, vinegar, and tarragon in a bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

RARE BEEF SALAD WITH TARRAGON AIOLI AND BALSAMIC DRESSING

Steps:

• Preheat oven to 425F (220C).
• While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
• Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
• Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
• Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
• While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
• Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
• Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
• Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
• Fold through the tarragon aioli.
• Serve drizzled with reduced balsamic.

YELLOWTAIL WITH TARRAGON AIOLI RECIPE

Steps:

• In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon. Parsleyed Potatoes: Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes. Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat. Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter. Just before serving, heat the clarified butter in a large skillet and add the potatoes. Cook on both sides, turning gently, to heat through, about 5 minutes. Season with the salt and pepper and sprinkle with parsley. Yellowtail: Heat the olive oil until almost smoking in a heavy iron skillet. Add the fish and cook until the bottom is golden brown, about 2 minutes. Turn over the fish and cook for 1 minute for medium-rare. Squeeze a couple of drops of lemon juice on each filet. To serve, overlap four to five potato slices to make a circle in the center of each plate. Place one filet on top of the potatoes, and serve the aioli in a ramekin on the side. This recipe yields 4 servings. Each serving: 946 calories; 44 grams protein; 47 grams carbohydrates; 4 grams fiber; 65 grams fat; 11 grams saturated fat; 163 mg. cholesterol; 1385 mg. sodium.

TARRAGON AIOLI

Steps:

• Preheat oven to 350F (180C).
• Cut a 10 inch square of alfoil, and place the unpeeled garlic and sprigs of thyme in the centre. Drizzle with olive oil, and season with salt and pepper, to taste.
• Wrap the alfoil into a snug parcel. Place in the oven and roast for about 40 minutes, or until the garlic is very soft. When testing the garlic for softness, take care as it will be extremely hot.
• Allow garlic to cool, then squeeze the pulp from the skins.
• Fold 2 tablespoons of roasted garlic, and the mustard and tarragon, into mayonnaise.
• Serve with Rare Beef Salad, or char-grilled beef.

PORK BURGER SLIDERS WITH PEACH-TARRAGON AIOLI

Steps:

• Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
• Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
• Spread aioli onto buns and top with burgers.