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.
* 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.
The tarragon sauce is amazing!!! I made it in the blender (No chopping! Super fast!) and added a heaping scoop of cream cheese to give it a touch more body. Whoa Nellie! SO good!
The mayonnaise came together beautifully! Asparagus + tarragon, what a fresh combination!
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review