tarragon aioli

I remember one of the first cooking classes I ever took, prolly 20 or so years ago, had this amazing chicken dish with grapes and tarragon. It was amazing, and one of the first uses for fresh tarragon I had been exposed to besides a béarnaise sauce. I’m not a big licorice fan, so my enjoyment of this fresh herb blew me away. So much so, I use it all the time, and I’m still thinking about that chicken dish.

Which means, I should really try to create my own version of it, perhaps with cotton candy grapes? Food for thought (pun totally intended).

This tarragon aioli is perfect for topping hamburgers, chicken sandwiches, and dipping fries into.

You could also thin it out with milk or coconut milk and make a salad dressing.

Ingredients:

1 cup avocado mayo, homemade or store bought

2 large sprigs of tarragon, stems removed

3 cloves of garlic, grilled or roasted with peel on until softened, about 11 minutes

juice of 1 lemon

1 tsp dijon

2 Tbsp sliced green onions

1/2 tsp salt

Directions:

Place all ingredients in a pint sized mason jar. Using an immersion blender to combine all ingredients until smooth.