Tarragon Aioli

Ingredients for 4 servings:

• 2 egg yolks (room temperature!)
• 150 ml oil, sunflower
• 2 garlic cloves
• ½ tsp mustard (hot)
• ½ tsp salt
• 1 pinch(s) of sugar
• 1 tbsp lemon juice
• 1 tsp tarragon (fresh if possible)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with grilled food

Place the egg yolks, oil, mustard, salt, sugar, and lemon juice in a tall, narrow container. Finely chop the garlic cloves and add them. Place the immersion blender in the container and blend without moving until you have a creamy mayonnaise. Then chop the tarragon and fold it in. Tip: Do not move the immersion blender while blending—just place it in the middle and hold it completely still while blending. If you also use the usual circular movements, the mayonnaise will curdle and you’ll have to start over. The fresh tarragon should have a strong, pleasant aroma. Otherwise, let it stand. The aioli keeps wonderfully in a Tupperware container in the refrigerator for a few days and tastes excellent with grilled meat and fish.