Tarragon aioli

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

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!

tarragon aioli

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

Dress up simply broiled asparagus with a luscious lemony, tarragon aioli.

Look for baby yellowtail the size of small trout and have the fish monger remove any skin. Yellowtail is not to be confused with yellowfin. The first, called hamachi at sushi bars, is in the jack family, kind of like smaller tunas. Yellowfin, more commonly called by its Hawaiian name ahi, is a true tuna.

The seasoning of summer

This easy recipe for Lobster Corn Fritters with Tarragon Aioli is one of the tastiest ways to enjoy fresh lobster aside from just dunking it in butter! Lightly fried batter with big chunks of lobster and fresh sweet corn. The best summer appetizer ever!

This quick take on a classic French aioli gets fantastic flavor from capers, tarragon and lemon juice.

These crispy sugar snap peas are coated in a light semolina batter, then fried til golden & served with a homemade tarragon aïoli for dipping. Enjoy as an appetizer, snack or a side dish. A Hint of Rosemary #ahintofrosemary #appetizers #sides #snacks #vegetarian