Tarragon Aioli

• 2 large eggs
• 3 cloves peeled garlic
• 1/3 cup lemon juice
• 1/2 teaspoon salt
• 1 cup safflower or canola oil
• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped fresh tarragon
• 1/4 to 1/2 teaspoon hot sauce
• lemon juice to taste
• salt to taste

1. In a food processor or blender, whirl 2 large room-temperature egg yolks with 3 cloves chopped garlic, 1/3 cup lemon juice, and 1/2 tsp. salt until completely smooth, at least 30 seconds. With machine running, drizzle in 1/2 cup extra-virgin olive oil plus 1 cup safflower or canola oil, drop by drop for the first 1/4 cup and then in a thin, slow stream, whirling until mixture is thick and smooth, about 3 minutes. Transfer to a bowl and stir in 1/4 cup chopped fresh tarragon and 1/4 to 1/2 tsp. hot sauce, more lemon juice, and more salt to taste.
2. Nutritional analysis per tablespoon.

eggs, garlic, lemon juice, salt, safflower, extravirgin olive oil, tarragon, hot sauce, lemon juice, salt

Taken from www.myrecipes.com/recipe/tarragon-aioli-0 (may not work)