Ingredients
- 1 Egg M/L
- 6 gram Salt
- 2.5 gram White Wine Vinegar
- 5 gram Dijon Mustard
- 184 gram Rapeseed Oil
- 4 gram Tarragon dried
- 30 gram Bearnaise essence
- 2.5 gram Lemon Juice
- Cayenne Pepper to taste
- White pepper to taste
- Salt to taste
Instructions
- Find your immersion blender and a tall glass that fits the immersion blender.
- Crack the egg into the tall glass.
- Add 1 tsp. salt on top of the egg.
- Add white wine vinegar and Dijon mustard.
- Slowly pour the canola oil into the glass.
- Place the immersion blender all the way at the bottom of the glass.
- Turn on the immersion blender and keep it at the bottom of the glass while blending around.
- After a few seconds, begin to slowly lift the immersion blender while still blending in a circular motion. Continue upwards as the mayo thickens.
- Mix in tarragon, lemon juice, and bearnaise essence well into the mayo.
- Serve!
Notes
You can also choose to use homemade bearnaise essence. See recipe here.
If you want to use fresh tarragon, use 3 sprigs (without the stems, of course). When my own tarragon reaches a certain size, I pick the sprigs and put them in freezer bags and then in the freezer - that way I have fresh tarragon all year round!
If you want to use fresh tarragon, use 3 sprigs (without the stems, of course). When my own tarragon reaches a certain size, I pick the sprigs and put them in freezer bags and then in the freezer - that way I have fresh tarragon all year round!