Yield: Yields about 2/3 cup mayonnaise.
Servings: four as a side dish;
I eat these asparagus with my fingers, dragging the spears through the mayonnaise. The tarragon mayonnaise is delicious with boiled asparagus, too.
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* Note: The egg yolk in this recipe is raw, so if you’re cooking for small children, the elderly, or anyone with a compromised immune system, use a pasteurized egg product instead.
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