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Chef John's Tarragon Aioli

Rated as 4.84 out of 5 Stars

"The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies."
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15 m servings 101
Original recipe yields 8 servings


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

Nutrition Facts

Per Serving: 101 calories; 10.9 0.9 0.2 5 128 Full nutrition

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Read all reviews 19
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Love, love, love it! I originally made it to serve with Chef John's salmon cakes. My family liked it so much that I made a second batch to use for sandwiches the next day. I made as instructe...

Excellent and simple recipe. We used it as an artichoke dipping sauce but my husband said he would like to slather it on just about any dish. Thanks Chef John!

Served with Chef John's Salmon Cakes. Excellent flavor that really spiced them up. Put the cakes with rice and salad and drizzled the aioli sauce over everything. The entire family loved it!

I put this on my BLT and it was just about the BEST BLT I've ever had! Fabulous!

This recipe was great! I love the creamy, herby, garlicy, tangyness it brings to any dish. We love it on sandwhiches, with artichokes, and could see it on any meat or roasted veggies pretty muc...

Love the mortar and pestle technique. This recipe definitely has a lot of flavour. Thanks for another winner, Chef John!

This recipe is AWESOME!! I grilled some large marinated shrimp on skewers for a birthday party at the park yesterday, and I needed to make a dip to compliment the shrimp. The result was fabulo...

Delicious! I actually discovered that I didn't have fresh tarragon so I used 1 tsp dried, one more clove of garlic (can never have enough!) and added some fresh parsley for texture. My family ...

Awesome Aioli used on Salmon Kabobs and Tomato salsa, excellent in taco shells and with a bowl of rice.