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.
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.
- 10g tarragon leaves, finely chopped
- 1 egg
- 10mls Dijon mustard
- 5mls Sherry vinegar
- 250mls canola oil
- Salt and freshly ground black pepper to season
- 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
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