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Sweet Tarragon Aioli

Sweet tarragon aioli is a quick and easy way to dress up a recipe. You can use it over roasted asparagus, as a topping on fish, roasted potatoes or Brussel sprouts, or as a veggie dip, and that’s just a start.

We use this sweet tarragon aoili recipe in our “MFA Chicken Salad”. The garlicky aioli dressing complements the dried cranberries, red onion and celery. (If you don’t have a mortar and pestle, just use a bowl and the back side of a spoon.)


  • 1.Crush garlic and salt together in a mortar and pestle. Add tarragon and continue crushing with pestle until tarragon is pulverized.
  • 2.Add lemon juice into garlic mixture. Stir in mayonnaise until aioli is smooth, and of desired consistency.
  • 3.Season with cayenne pepper (and salt if desired), to taste.
  • 4.Refrigerate any that you do not use. It will stay for a few days.


  • 1 garlic clove, chopped
  • 1 pinch coarse sea salt
  • 1 tablespoon fresh tarragon, chopped
  • 1/2 cup - 3/4 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 pinch cayenne pepper, or to taste