Tarragon Béarnaise Aioli

The preparation

4 steps, about 10 minutes start to finish.

1. 01

   1. PREP: mince the shallot as fine as you can get it, and strip and finely chop the tarragon leaves.

2. 02

   2. MIX: stir the mayonnaise, tarragon, shallot, vinegar, Dijon and lemon juice together in a small bowl until smooth.

3. 03

   3. TASTE: add a pinch of salt if it needs it, and a few more drops of lemon if you want it brighter.

4. 04

   4. CHILL: cover and refrigerate at least 1 hour, ideally overnight, so the shallot mellows and the tarragon works its way through.