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Sauce Mayonnaise with Tarragon

Name: Sauce Mayonnaise with Tarragon
Ingredients: 1 Pasteurized egg yolk — No70 embedded input: Pasteurized egg yolk equivalent to one fresh yolk; 1 Tablespoon Tarragon vinegar — No70 embedded input: TARRAGON vinegar, replacing ordinary vinegar one-to-one; source unit: tablespoon; 0.25 Teaspoon English mustard powder — No70 embedded input: English ground mustard, estimated saltspoon; source unit: teaspoon; 0.5 Teaspoon Salt — No70 embedded input: Salt, estimated two saltspoons; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — No70 embedded input: Cayenne, estimated saltspoon; source unit: teaspoon; 90 Millilitre Olive oil — No70 embedded input: Cool olive oil, about three-quarters US gill; source unit: millilitre; 0.25 Lemon — No70 embedded input: Lemon for juice; 0.5 Teaspoon Tarragon — Fresh chopped tarragon leaves, added after parent emulsion; source unit: teaspoon

No70 mayonnaise with equal tarragon vinegar and chopped tarragon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2793. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verified pasteurized egg yolk and cold mayonnaise handling; tarragon vinegar selection is source substitution. Limites : Emulsion actual yield, tarragon vinegar strength and serving allocation unknown. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

1 Pasteurized egg yolkNo70 embedded input: Pasteurized egg yolk equivalent to one fresh yolk
1 Tablespoon Tarragon vinegarNo70 embedded input: TARRAGON vinegar, replacing ordinary vinegar one-to-one; source unit: tablespoon
0.25 Teaspoon English mustard powderNo70 embedded input: English ground mustard, estimated saltspoon; source unit: teaspoon
0.5 Teaspoon SaltNo70 embedded input: Salt, estimated two saltspoons; source unit: teaspoon
0.25 Teaspoon Cayenne pepperNo70 embedded input: Cayenne, estimated saltspoon; source unit: teaspoon
90 Millilitre approximately 3 US fluid ouncesOlive oilNo70 embedded input: Cool olive oil, about three-quarters US gill; source unit: millilitre
0.25 LemonNo70 embedded input: Lemon for juice
0.5 Teaspoon TarragonFresh chopped tarragon leaves, added after parent emulsion; source unit: teaspoon

Method

Steps

Step 1
Make No70 tarragon variant ONCE: whisk verified pasteurized yolk with substituted tarragon vinegar, mustard/salt/cayenne two minutes; slowly emulsify three-quarter-gill cool olive oil, whisk four minutes, add quarter-lemon juice and fresh chopped tarragon, chill and measure FINISHED sauce. Transfer the ONE finished batch to a clean cold bowl; no ordinary-vinegar parent batch is also prepared.

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