Tarragon Mayonnaise Recipe: Fresh Herb Creaminess for Dips and Spreads

I developed this tarragon mayonnaise after testing multiple versions in my tiny Boston kitchen, always searching for that perfect balance of fresh herb flavor and creamy richness. The key is using fresh tarragon, not dried, for its distinctive anise-like aroma.

This sauce comes together in 5 minutes with just a handful of ingredients, yet it transforms simple dishes into restaurant-quality meals. The fresh tarragon lends a sophisticated herbaceous note that pairs beautifully with the creamy base.

Use it as a dip for crisp vegetables, a spread for sandwiches, or a sauce for seafood. It keeps well in the fridge for up to 5 days, making it ideal for meal prep.

Between you and me, this mayonnaise outshines any store-bought version. Once you try it, you’ll never go back.

Ingredients for Tarragon Mayonnaise

Eight ingredients. Creamy, herbaceous, and ready in minutes for dips or spreads.

The tarragon is non-negotiable here. Fresh only—dried loses that anise-like punch that makes this special. Hunt for it at Whole Foods or a well-stocked supermarket (look for bright green leaves, no wilting). The mayonnaise base should be full-fat for that luxurious mouthfeel—Hellmann’s or Duke’s are my go-tos. If you’re making mayo from scratch, use a neutral oil like avocado.

No fresh tarragon? Fresh dill at double the amount gets you close, but it’s not the same. Out of Dijon? Yellow mustard at half the amount works. The vinegar can be swapped for lemon juice or rice vinegar—just keep the acidity balanced. Want it smoother? Strain the herbs after blending (worth the extra minute).

This keeps beautifully in the fridge for 5 days—cover it tight, as the surface can oxidize. I like to press plastic wrap directly on the surface before sealing. Freezing? Not ideal (separates), but possible in a pinch. Perfect for sandwiches, seafood, or as a veggie dip.

Step-by-Step Instructions for Tarragon Mayonnaise

Here’s the method I use to create this herbaceous spread with perfect balance every time.

Step 1: Prepare the Aromatics and Acid Base

Finely mince the garlic clove to a paste-like consistency using the flat side of your knife. This ensures even distribution and prevents chunky bites in the final product. Transfer the 2 tbsp Fresh Tarragon Leaves to a cutting board and chop them finely—they should be nearly minced.

In a medium bowl, combine the 1 tbsp White Wine Vinegar and 1 tbsp Lemon Juice. The acidity here brightens the rich 1 cup Mayonnaise and balances the herbal notes. I like to let these sit for 2-3 minutes to meld slightly before adding other ingredients.

Step 2: Build the Flavor Foundation

Add the 1 tsp Dijon Mustard to the bowl with the vinegar and lemon juice. The mustard’s sharpness cuts through the fat while adding depth. Whisk these wet ingredients together until fully emulsified—you’ll see the mixture turn slightly opaque.

Here’s the thing—this step ensures the mayonnaise won’t separate when you fold everything together later. The acid and mustard act as stabilizers, so don’t skip the whisking. You’re aiming for a smooth, homogenous liquid before moving on.

Step 3: Incorporate the Mayonnaise and Herb Base

Scoop the 1 cup Mayonnaise into the bowl with the acid mixture. I always use full-fat for the creamiest texture. Gently fold the two together with a silicone spatula, making sure to scrape the bottom of the bowl. You want to maintain as much air as possible for a light, fluffy result.

Once the base is smooth, add the minced garlic clove and finely chopped 2 tbsp Fresh Tarragon Leaves. Fold these in thoroughly—you should see flecks of green tarragon evenly distributed throughout. The garlic’s pungency will mellow as it sits, so don’t worry if it seems strong now.

Step 4: Season and Adjust to Taste

Sprinkle in the 0.5 tsp Salt and 0.25 tsp Black Pepper. I prefer fine sea salt here for even distribution. Fold these in and taste. Real talk: this is the moment that matters—adjust the seasoning now if needed, but remember the flavors will intensify as it chills.

The mixture should taste bright, herby, and slightly tangy with a creamy backbone. If the tarragon seems too strong, give it 10 minutes—the flavors will harmonize. If it’s not bold enough, you can add a pinch more salt, but resist the urge to add more tarragon, as its flavor deepens over time.

Step 5: Chill and Let Flavors Meld

Transfer the mayonnaise to an airtight container and refrigerate for at least 1 hour. This resting period allows the fresh tarragon leaves to infuse fully and the garlic clove to soften its bite. The texture will also thicken slightly as it cools.

Before serving, give it a quick stir. The finished product should have a pale green hue from the tarragon and a glossy, spreadable consistency. Use it within 5 days for the best flavor, though I doubt it’ll last that long once you taste how versatile it is.

Health Benefits of tarragon mayonnaise

Rich in Healthy Fats

This creation uses full-fat mayonnaise as a base, providing a good source of monounsaturated fats that support heart health. These fats help your body absorb fat-soluble vitamins like A, D, E, and K more effectively. I always opt for Hellmann’s or Duke’s for that perfect creamy texture. 💪

Antioxidant Boost

The fresh tarragon in this sauce is packed with antioxidants, including flavonoids and phenolic compounds. These help combat oxidative stress and inflammation in your body. Fresh herbs like tarragon also provide small amounts of vitamin C and iron.

Digestive Support

The Dijon mustard and white wine vinegar in this recipe contain acetic acid, which may aid digestion. The vinegar also helps regulate blood sugar levels, making this sauce a smarter choice than many store-bought alternatives.

Low-Calorie Flavor Enhancer

With just 1 tbsp adding about 90 calories, this sauce delivers big flavor without excessive calories. It’s a great way to enhance meals without overdoing it on portions. I often use it to add creaminess to dishes without heavy sauces.

Vitamin and Mineral Content

The lemon juice provides a dose of vitamin C, while the garlic offers small amounts of manganese, vitamin B6, and vitamin C. These micronutrients support immune function and overall health. Fresh garlic also has natural antimicrobial properties.

No Artificial Additives

Unlike many commercial sauces, this homemade version contains no preservatives or artificial flavors. You control the ingredients, ensuring a cleaner, more wholesome product. I always feel better knowing exactly what’s in my food. ✨

Frequently Asked Questions