Ingredients
1 tablespoon freshly squeezed lemon juice
1 tablespoon Champagne or sherry vinegar
2 cloves garlic
1/2 teaspoon paprika
1 large whole egg
1 large egg yolk
1 cup vegetable oil
1/4 cup loosely packed tarragon, coarsely chopped
1 1/2 teaspoons coarse salt
Pinch of freshly ground pepper
1/2 cup extra-virgin olive oil
Preparation
Combine lemon juice, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a food processor. Process just until ingredients are blended.
With processor running, slowly drizzle vegetable oil into mixture (it should begin to come together like mayonnaise). Add tarragon; season with salt and pepper. Slowly drizzle olive oil into processor. Chill for 30 minutes, and serve.
