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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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?
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?