Haven’t tried this yet, but it sounds delicious.

Ingredients:

6 garlic cloves, peeled

1 Tbsp fresh tarragon leaves

1/2 tsp sea salt

2 egg yolks, at room temperature

1 cup olive oil

1 tsp fresh lemon juice

Makes 1+ cup

Method:

Place garlic, tarragon and salt in a mortar. Begin pounding with the pestle until the ingredients start to form an emulsion. This will take several minutes.

Add the egg yolks. Continue to mix with the pestle (or, I use an electric beater to incorporate the egg and the rest of the ingredients).

Slowly add the olive oil, a few drops at a time, mixing continuously, until the oil is incorporated and and mixture has emulsified.

When you have a beautiful green mayonnaise, add the lemon juice and mix it in.  Then refrigerate and let it rest for a while.

    (Note*  More lemon juice might be required)

Can be used as a dipping sauce for artichokes, a salad dressing, or an accompaniment to grilled or poached fish.

Source: www.food52.com