Lemon and Tarragon Aioli

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Recipe by Naomi Sherman

I’m hanging on to Summer as hard as I can and dreaming about this amazing seafood platter that I created for Minimax Australia
My favourite part was this delicious lemon and tarragon aioli as a change from the usual tartare sauce
Create this delicious alternative quickly and easily with a stick blender and slather it on eeeeeerythang


  • 2 egg yolks

  • 1 tablespoon lemon juice

  • 1 teaspoon garlic, finely minced

  • 1/4 teaspoon sugar

  • 2 tablespoons fresh tarragon, finely chopped

  • 1 tablespoon lemon zest

  • 3/4 cup light tasting oil


  • Using a stick blender, place the egg yolks, lemon juice, lemon zest, sugar, tarragon and garlic in the jug of the blender or a jar.
  • Pour the oil over the top.
  • Place the head of the stick mixer directly on the bottom of the jug and turn on.
  • After a few seconds, you will see creamy ribbons coming from the bottom of the jug. Slowly start to raise the mixer through the ingredients until everything is creamy.
  • Once all of the oil has emulsified and your aioli is creamy, stop the blender and taste.
  • Season as required with salt and pepper then add 2 teaspoons of warm water to the sauce, blitzing for a moment. This will help to stabilise the aioli.
  • Spoon into a jar and keep chilled.