In this recipe, Smart Kitchen's online culinary school teaches you how to make a Tarragon Chive Aioli, like a classically trained French Chef!

The hardest part when making this recipe is getting the Emulsion to hold. Keep a close eye on the emulsion as you perform this step in the method section.

Let's Begin!

The first portion of your preparation, the second of Smart Kitchen’s 4 Levers of Cooking,™ is to clean and prep your Herbs before cutting. Peel and Mince the Garlic before Puréeing the Garlic with your Chef’s Knife.

Rinse the Tarragon and the Chives and then dry them with a paper towel. Once they are dry, Chop them finely and set them aside.  You will want to procure a good Extra Virgin Olive Oil as you can manage for this recipe.

You will only be needing the egg yolks to make this Tarragon Chive Aioli. Make sure to use high quality, fresh eggs from a trusted source. They egg yolks will not be cooked in this recipe.

With your choice made regarding whisk or blender, begin the active phase by adding the pureed garlic, lemon juice and egg yolks to your blender or mixing bowl. Blend or whisk the mixture until it frothy. It should take about 30 seconds.

This next step is the critical part. Carefully drizzle in the extra virgin olive oil. As the emulsion takes hold, you can pick up the pace with the extra virgin olive oil. If you have questions (or problems), our online culinary school covers the process of making an emulsion.

Once you have reached the emulsion phase, gently stir in the chopped tarragon and chives.

Finish the Tarragon Chive Aioli with white pepper and kosher salt to taste. This recipe is ready to serve!

Tips for Using and Storing Tarragon Chive Aioli

The Tarragon & Chive Aioli should be ready for immediate use as an accompaniment or as a dipping sauce for Matchstick Sweet Potato Fries. You can make this Tarragon Chive Aioli 1-2 days ahead of time and Hold it refrigerated, out of The Food Danger Zone, until needed.