Tarragon Mayonnaise Dip Recipes

Steps:

• Combine all ingredients thoroughly.
• Makes about 1 3/4 cups.
• Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.

Steps:

• To make mayonnaise
• Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Steps:

• Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
• Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
• Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.

Steps:

• Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.

Steps:

• In a food processor pulse together mayonnaise, tarragon, and 1/3 cup sour cream until smooth. Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, and salt and pepper to taste. Garnish dip with chives.

Steps:

• Squeeze juice of 1 lemon into a large bowl of cold water.
• Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
• Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
• Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
• In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Steps:

• In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended.
• Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.

Steps:

• Into the mayonnaise, stir tarragon, chives, parsley, capers and chopped pickles. Mix well.
• Serve with cucumbers, as a dip for celery, or with fried vegetables. Also good on savory fritters, and over fish. Enjoy!

Steps:

• Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

Steps:

• In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover, and chill overnight to allow the flavors to blend.

Steps:

• Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

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.

Steps:

• Process all ingredients (except mayonnaise and bread) in a food processor.
• Fold in mayonnaise.
• Chill for a minimum of 4 hours (or even better overnight) for the flavors to meld.
• Cut off the top 1/3 of the bread loaf.
• Hollow out the bread loaf using a small knife or by tearing out with your hand, leaving about 1/2" of bread for the bowl.
• Break the bread 'lid' and the bread pieces torn out of the center into bite-sized pieces.
• Fill the hollowed out crust with the dip.
• Place on the center of a tray with the bite-sized bread around the edges.
• I double (and sometimes triple) the dip recipe for parties and buy an extra loaf of sourdough to cut up for dipping.

Steps:

• Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
• Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
• Cover and chill.
• SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
• Skins, Roast Beef, Turkey

Steps:

• Mix all the ingredients, blending well.
• Cover and chill.