This is also delicious on sandwiches or sliced tomatoes.
Makes about 1 1/2 cups mayonnaise
2 large eggs or 1/2 cup pasteurized eggs or 1 cup good-quality mayonnaise
3 tablespoons tarragon vinegar
Juice of 1 lemon
1/2 cup tarragon packed in vinegar, drained and stems removed
1 cup canola or safflower oil (omit if using mayonnaise)
1 shallot, minced, or 2 tablespoons minced red onion or scallion
Salt and freshly ground black pepper to taste
1. Place the eggs or mayonnaise, vinegar, lemon juice, and tarragon leaves in the bowl of a food processor fitted with the metal blade. Process until well blended.
2. Add the oil in a slow, steady stream down the feed tube, with the motor running, and process until all the oil is incorporated (omit the oil if using mayonnaise). The dressing will be thick and creamy.
3. Add the shallot and blend until smooth. Season with salt, and pepper. Refrigerate in an airtight container until ready to use or up to 1 week.
