Tarragon Mayonnaise

Instructions

1. Prepare the base
   In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and white wine vinegar until smooth and well combined. Season with salt and white pepper.
2. Emulsify the mayonnaise
   While continuously whisking, add the vegetable oil in a very slow, thin stream. Start with just a few drops at a time, then gradually increase to a steady stream as the mixture thickens. Continue until all oil is incorporated and the mayonnaise is thick and glossy.
3. Add the tarragon
   Fold in the finely chopped fresh tarragon leaves, lemon zest, and minced garlic (if using). Stir gently until evenly distributed throughout the mayonnaise.
4. Adjust seasonings
   Taste the mayonnaise and adjust seasonings if needed. Add more salt, pepper, or lemon juice to achieve your desired flavor balance. The tarragon should be prominent but not overwhelming.
5. Rest and chill
   Cover the mayonnaise and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The tarragon mayonnaise will keep in an airtight container in the refrigerator for up to 5 days.