Yield: Yields 1-2/3 cups mayonnaise.
Servings: four to six.
This tangy tarragon-infused sauce complements mildly flavored fish. If you can’t find halibut, tuna steaks are also a good pairing. Most mayonnaise is made with an egg yolk, but this recipe uses a whole egg, which gives the mayonnaise a looser consistency.
Make Ahead Tips
The mayonnaise can be made up to one day ahead and refrigerated, covered.
If raw eggs are an issue you can make the sauce with a pasteurized egg or with store-bought mayonnaise (use about 1 heaping cup in place of the egg and oils).
Mayonnaise had a good flavor, but would be better with crab cakes....with halibut it was too dry. We had wild caught, thick, delicious grilled halibut .... this sauce didn't do it justice.
I just made the mayo and keep testing it...guess I'd better leave some for dinner. Very tasty! Wonder how this would be as a dip for shrimp?
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