Directions
It can be noted that French tarragon is the best for culinary use. Mine flourishes most of the year and I have even managed to share the abundance with Greg from The Restaurant at Waterkloof. Last weekend I picked some to make a tarragon mayonnaise.
Tarragon Mayonnaise
Head straight on to the recipe for Tarragon Mayonnaise ♥
Have you heard of the Meal Sharing website? It is a concept where you can register to share meals. You can be the host, or the guest in any country in the world. I registered on the site when it first launched and looked into eating in someone’s home in Italy. There was no-one close to where we were staying and I kind of forgot all about the site until 2 years ago when someone messaged me. That did not result in us hosting a meal, and we had no further contact for another year. And that too did not amount to a meal in our home. Once again the concept has been out of sight out of mind (no pun intended) until I was contacted a month ago. Laurie sent me a message asking if they could come and eat at us. Today’s inspiration ♥ Recipe For Tarragon Mayonnaise ♥ can be found on Lavender and Lime Click To Tweet
She was travelling to Cape Town with a friend, Aurelia. They both work in the Congo and are from France. I explained I would be more than happy to host them, but that Gordons Bay is a fair drive out of Cape Town. They were more than willing to make the drive. It was a first for both of us. I had never hosted and so felt I could not charge for the meal. And Laurie and Aurelia had never meal shared before. Aurelia told me she had done a lot of couch surfing though. I invited Dorothy and John to join us as Dorothy’s French is better than mine. I served crayfish with a tarragon mayonnaise to start, dorado as the mains with lots of salads, and strawberries and cream for dessert. Laurie introduced us to adding lemon juice to the strawberries, and I taught them about topping them with black pepper.
Click on the links for conversions and notes. Tarragon Mayonnaise Save Print Make use of any fresh herbs you have in your garden All Rights Reserved: an original recipe from Lavender and Lime Ingredients 10g tarragon leaves, finely chopped 1 egg 10mls Dijon mustard 5mls Sherry vinegar 250mls canola oil Salt and freshly ground black pepper to season Method Place all of the ingredients into a stick blender jar Place the blade of the stick blender over the egg yolk Use your stick blender on high to thicken, lifting it slowly as the mayonnaise forms 3.5.3217 Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season.
Inspiration published on Lavender and Lime December 23:
2015 – A Day In Darling
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