Tarragon aioli recipe

Creamy aioli gets a flavor upgrade with tarragon and lemon. A perfect condiment for grilled vegetables, meat, and sandwiches.

This tarragon aioli is full of bright, herbaceous flavor! Here’s how to blend fresh tarragon into a creamy, versatile sauce that’s perfect for dipping, spreading, or drizzling. We love it on sandwiches, as part of a veggie tray, and more!

This creamy tarragon aioli tastes like a more elegant and stimulating version of tartar sauce. It's fabulous on these Lightened Up Fried Fish Sandwiches, as well as on cooked chicken and fish, crab cakes, roasted vegetables, steamed artichokes and blanched asparagus. It’s also delicious in chicken salad. If you can’t find fresh tarragon, swap it out for parsley, chervil or basil. For a vegan version use a vegan mayonnaise.

Chef John's recipe for homemade aioli with tarragon is the perfect accompaniment to fish, meat, or vegetables.

This aioli is a one-step, 10-minute recipe. It's flavor-packed with a spicy kick! I use Sriracha, but other hot sauces also work. We use it as a spread and a dip and for drizzling over meats, veggies, wraps, sandwiches and pretty much everything else we can.

Aioli, a versatile cold sauce of olive oil and garlic, made like mayonnaise, is native to the Mediterranean and on menus everywhere.

This easy homemade aioli recipe only takes two minutes and will forever change the way you think about mayonnaise and aioli.

Learn how to make an easy homemade garlic herb aioli recipe to add bold flavor and healthy fats to all your favorite meals!

A Classic White Wine and Tarragon Cream Sauce that can be made in less than 10 minutes and is delicious on chicken, fish, and beef.

Among Houston's outstanding fare is a cold-smoked salmon appetizer, served with a tarragon aioli. When they first came out with this item about ten years ago.