Tangerine Mayonnaise

• 2 cups freshly squeezed tangerine juice
• 1/2 -Tbs. coarsely chopped fresh tarragon
• 1 egg yoke
• 1 cup extra-virgin olive oil
• Gray salt
• freshly ground black pepper

1. Put the juice in a small non-reactive saucepan and bring to a boil.
2. Cook until reduced to 1/2-cup.
3. Let cool to room temperature.
4. To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom.
5. Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed.
6. With the machine running, slowly add the olive oil in a thin, steady stream.
7. Blend until the mixture emulsifies and becomes thick.
8. Taste for seasoning.
9. Add more tangerine juice if a thinner mayonnaise is desired.
10. Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated).

freshly squeezed tangerine juice, fresh tarragon, egg yoke, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/tangerine-mayonnaise-recipe.html (may not work)