Tarragon Mayonnaise Recipe: Fresh Herb Elevation for Sandwiches and Dips

This tarragon mayonnaise transforms any dish with its fresh, herbaceous depth. I developed this recipe after realizing store-bought versions couldn’t match the vibrant flavor of homemade.

The secret lies in using fresh tarragon and a slow emulsification process. Unlike commercial mayonnaise, this version has no preservatives—just rich egg yolks, oil, and a touch of acidity to balance the herbs.

What you’ll get is a creamy, pale green condiment with a delicate anise-like aroma that elevates sandwiches, seafood, or vegetable platters. It keeps for up to a week in the fridge, giving you restaurant-quality flavor on demand.

Perfect for meal prep or last-minute entertaining. This is the kind of sauce that makes everything taste intentional.

Ingredients for Tarragon Mayonnaise

Eight ingredients create this vibrant, herb-infused condiment with restaurant-quality depth of flavor.

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Fresh tarragon is non-negotiable here—look for bright green, perky leaves at Whole Foods or farmers markets. The egg yolks should be the richest you can find (I like Organic Valley or local farm eggs). For the oil, avocado oil gives the cleanest flavor, but any neutral oil works. Don’t use extra-virgin olive oil—it’ll overpower the delicate tarragon.

No fresh tarragon? Dried tarragon at one-third the amount works in a pinch, but the flavor won’t be as bright. Out of Dijon? Yellow mustard in a 1:1 swap keeps it creamy. For a lighter version, Greek yogurt mixed in at the end adds tang without breaking the emulsion. The vinegar can be apple cider if that’s what you’ve got.

This keeps 5-7 days in the fridge (the acidity helps preserve it). Store in a glass jar with a tight lid. If it separates, just whisk it back together. Freezing isn’t recommended—it’ll break the emulsion (and the texture won’t recover).

Step-by-Step Instructions for Tarragon Mayonnaise

This method ensures a stable emulsion with vibrant herb flavor in every creamy batch.

Step 1: Prepare the Fresh Tarragon

Finely chop the 0.25 cup Fresh Tarragon Leaves until you have a brilliant green, almost paste-like consistency. I find that packing the leaves into the measuring cup first ensures you’re using the correct amount. The finer the chop, the more evenly the tarragon flavor will distribute throughout your mayonnaise.

Set the chopped tarragon aside. This step is crucial—raw tarragon can be quite potent, and chopping it finely prevents large pieces from overpowering any single bite of your finished creation.

Step 2: Create the Base Emulsion

In a medium bowl, whisk together the 2 whole Large Egg Yolks, 1 tsp Dijon Mustard, 1 tbsp White Wine Vinegar, 0.5 tsp Salt, and 0.25 tsp White Pepper until fully combined. The mustard acts as an emulsifier, while the vinegar adds the necessary acidity to balance the richness.

I always use room temperature yolks for this—they emulsify more easily with the oil. Whisk vigorously for about 30 seconds until the mixture looks slightly pale and thickened. This creates the perfect foundation for your mayonnaise.

Step 3: Slowly Incorporate the Oil

Begin adding the 1 cup Neutral-Flavor Oil in a very slow, thin stream while whisking constantly. This is where the magic happens—the slow addition allows the oil to incorporate properly, creating that signature creamy texture.

Start with just a few drops at a time, then gradually increase to a thin stream as the emulsion begins to form. After adding about ½ cup of oil, the mixture will start to thicken noticeably. If it looks too thick, don’t worry—just continue whisking and adding oil.

If the mixture ever starts to separate or look greasy, stop adding oil and whisk vigorously for 10-15 seconds to re-emulsify before continuing. This rarely happens if you add the oil slowly enough.

Step 4: Finish and Adjust Seasoning

Once all the oil is incorporated, whisk in the chopped tarragon and 1 tsp Lemon Juice. The lemon juice brightens the flavor and complements the tarragon beautifully. Taste and adjust seasoning if needed—I sometimes add a pinch more salt if the tarragon is particularly fresh and bright.

Your mayonnaise should now be thick, creamy, and pale green from the tarragon. If it’s too thick, you can whisk in 1 teaspoon of warm water to loosen it to your desired consistency. Transfer to a jar and refrigerate for at least 30 minutes before using to allow the flavors to meld together.

Common Mistakes When Making tarragon mayonnaise

Rushing the Oil

Adding the 1 cup Neutral-Flavor Oil too quickly is the most common mistake. The emulsion needs time to form—start with drops, not a stream. I learned this the hard way in my tiny Boston kitchen when my first batch separated completely. 💪

Using Dried Tarragon

While dried tarragon can work in a pinch, it lacks the bright, fresh flavor that defines this creation. If you must substitute, use only 1 tbsp and rehydrate it in 1 tsp warm water first. Fresh is always worth the effort.

Cold Ingredients

Room temperature 2 Large Egg Yolks emulsify far better than cold ones. I pull mine out 30 minutes before starting. Cold yolks can cause the mixture to seize or separate, leaving you with a greasy mess instead of creamy perfection.

Skipping the Rest

Letting the finished mayonnaise rest for at least 30 minutes allows the Fresh Tarragon Leaves to infuse fully. I once served it immediately and the flavor was noticeably flat. Patience pays off here. ⏰

Wrong Oil Choice

Avoid extra-virgin olive oil—its strong flavor overpowers the delicate tarragon. Stick with avocado oil or light olive oil for a clean taste. I tested this with a robust EVOO once and regretted it instantly.

Over-Whisking

Once the emulsion forms, gentle folding is enough. Vigorous whisking after the oil is incorporated can actually break the emulsion. I switch to a spatula at the end to fold in the chopped tarragon and 1 tsp Lemon Juice.

Frequently Asked Questions