Tarragon Aioli Recipes

COURGETTE FRITTERS WITH TARRAGON AïOLI

Steps:

• First, make the tarragon aïoli. Prepare an ice bath with ice cubes and water in a bowl, ready to refresh the tarragon. Bring a pan of water to the boil and blanch the tarragon for 30 secs. Drain quickly and immediately refresh in the ice-cold water. Squeeze out the excess water, then blitz with the oil in a food processor until you have a green oil. Strain through a sieve to remove some of the bits.
• Put the garlic and egg yolks in a bowl and whisk until the yolks go pale and fluffy. Squeeze in a touch of lemon juice and whisk again, then slowly drizzle in the oil, whisking quickly and continuously, until it starts to thicken. Add a tiny splash of water if it looks like it's going to split. Keep adding the oil until it's all combined into a nice, thick green aïoli. Taste for seasoning and add lemon juice or salt to balance it.
• To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.
• Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they're all done, then serve with hefty dollops of the aïoli. This is good as a side for fish, or as a snack/starter on a summer day.

CHEF JOHN'S TARRAGON AIOLI

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

PORK BURGER SLIDERS WITH PEACH-TARRAGON AIOLI

Steps:

• Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
• Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
• Spread aioli onto buns and top with burgers.

CRAB CAKES WITH TARRAGON AIOLI

Steps:

• Pick through the crab and remove any shells.
• Add the scallions to the crab and put into the refrigerator while you make the aioli.
• Put garlic, lemon juice, and eggs into a food processor or blender.
• Blend until frothy, about 30 seconds.
• Slowly drizzle in the olive oil.
• It will all come together into a creamy mixture but ONLY if you take your time with the olive oil.
• Add salt and pepper to taste.
• Gently fold in the chopped tarragon.
• Add the aioli to the crab and scallions mixture. You don't want to drench the crab meat. Add just enough to hold the crab together.
• Add a handful of panko and gently combine.
• Form the crab mixture into four balls.
• Press the crab into cakes and coat both sides with panko.
• Heat a pan over medium heat with a tablespoon each of butter and olive oil.
• Cook the crab cakes for about 4-5 minutes on each side.
• Top the crab cakes with a little more of the Tarragon Aioli and serve.

TARRAGON AIOLI

Steps:

• Preheat oven to 350F (180C).
• Cut a 10 inch square of alfoil, and place the unpeeled garlic and sprigs of thyme in the centre. Drizzle with olive oil, and season with salt and pepper, to taste.
• Wrap the alfoil into a snug parcel. Place in the oven and roast for about 40 minutes, or until the garlic is very soft. When testing the garlic for softness, take care as it will be extremely hot.
• Allow garlic to cool, then squeeze the pulp from the skins.
• Fold 2 tablespoons of roasted garlic, and the mustard and tarragon, into mayonnaise.
• Serve with Rare Beef Salad, or char-grilled beef.