Rosemary Tarragon Aioli

by Patrick Martin

Prep time

5 Minutes

Cooking time

20 Minutes refrigeration

Servings

2

Category

Sauce

Origin

California

Ingredients

  • 2 Cloves Garlic (10 g)

  • ¼ tsp salt

  • Juice From ½ a Large (or 1 Small), Meyer Lemon (15 g)

  • 1 TBS Tarragon, finely chopped (3 g)

  • 1 TBS Rosemary, finely chopped (3 g)

  • ~ ½ Cup of Your Favorite Mayonnaise, I prefer Veganaise (125 g)

Recipe

Step 1

Photograph from above of a stone mortar with 3 large garlic cloves and 1/4 teaspoon of salt

Using a mortar and pestle or the broad side of a knife, crush the garlic cloves and salt into a paste - as fine as possible.

Step 2

Photograph taken from above of a molcajete with the crushed garlic mixture, mayonnaise, lemon juice, chopped tarragon and chopped rosemary.

Add lemon juice, herbs, and your choice of mayonnaise to the crushed garlic and salt mixture.

Step 3

Stir with a small whisk to break up clumps and then refrigerate for 20 minutes to allow the flavors to marry.

Step 4

Photograph of a white plate with a roasted artichoke, a white ramekin of the garlic lemon mitmita aioli, and a wooden ramekin of rosemary tarragon aioli.

Remove from fridge and enjoy with some roasted artichokes!

In this recipe:

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