Recipes, re-invented from cooking shows
Tarragon Mayonnaise
Prep. Time:
Baking Time:
Total Time:
10 minutes
5 minutes
15 minutes
Serves:
4 servings (as a component)
Gareth created this Tarragon Mayonnaise for MasterChef UK Professionals Series 18. A classic emulsion enriched with vivid blanched tarragon, it provides freshness and acidity against the richness of the roulade and Madeira sauce. The judges praised it as very well thought of, its anise quality echoi...
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Ingredients
10g (3 tbsp) fresh tarragon leaves 2 large egg yolks, room temperature 5g (1 tsp) Dijon mustard 180ml (¾ cup) neutral oil (e.g. sunflower) 15ml (1 tbsp) white wine vinegar Fine sea salt, to taste
Method
BLANCH THE TARRAGON: 1. Blanch the tarragon leaves for 20 seconds in boiling water. Refresh immediately in ice water, squeeze completely dry, and finely chop or blend to a smooth, vivid green paste.
MAKE THE EMULSION: 2. Whisk the egg yolks and Dijon mustard together in a bowl until smooth. Add the neutral oil in an extremely slow, thin stream at first, whisking constantly to establish the emulsion. Once the mayonnaise begins to thicken, the oil can be added more quickly.
SEASON AND FINISH: 3. Season with white wine vinegar and fine sea salt. Fold in the tarragon paste. Adjust consistency with a few drops of warm water if the mayonnaise is too thick. The tarragon should be vivid green and the flavour distinctly herbal against the rich mayonnaise base. Refrigerate until needed.
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Instructions
BLANCH THE TARRAGON:
1. Blanch the tarragon leaves for 20 seconds in boiling water. Refresh immediately in ice water, squeeze completely dry, and finely chop or blend to a smooth, vivid green paste.
MAKE THE EMULSION:
2. Whisk the egg yolks and Dijon mustard together in a bowl until smooth. Add the neutral oil in an extremely slow, thin stream at first, whisking constantly to establish the emulsion. Once the mayonnaise begins to thicken, the oil can be added more quickly.
SEASON AND FINISH:
3. Season with white wine vinegar and fine sea salt. Fold in the tarragon paste. Adjust consistency with a few drops of warm water if the mayonnaise is too thick. The tarragon should be vivid green and the flavour distinctly herbal against the rich mayonnaise base. Refrigerate until needed.
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Ingredients
10g (3 tbsp) fresh tarragon leaves
2 large egg yolks, room temperature
5g (1 tsp) Dijon mustard
180ml (¾ cup) neutral oil (e.g. sunflower)
15ml (1 tbsp) white wine vinegar
Fine sea salt, to taste
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