Tarragon aioli recipe

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

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

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

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.

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

Toss asparagus in oil, season with salt and pepper, and throw directly on a hot grill for a few minutes. Aioli is optional but highly recommended.

A simple home made, hand whipped aioli, falvoured with fresh tarragon.

This famous French Choron Sauce recipe is a tomato and tarragon-laced Bearnaise sauce that only takes minutes to prepare! Perfect for meats!

Basil Garlic Aioli sauce recipe made from scratch is quick and easy to make. The result is a flavorful dip or spread that packs a real raw garlic punch.

This malt vinegar aioli is absolutely yummy. I made a batch and served it as a dipping sauce for tater tots and fries.