- 2 whole large pasteurized eggs
- 4 teaspoons lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon sugar
- 2 teaspoons Dijon mustard
- ¼ cup Blood Orange EVOO, or more to taste
- 1 ¼ cups mild, Single-Varietal EVOO
- 1 tablespoon fresh tarragon. chopped
- ½ teaspoon ground fennel seed
DIRECTIONS
Place the whole eggs, lemon juice, salt, sugar and mustard in a food processor, and process to blend. With the processor on, first add the Blood Orange fused EVOO in a very slow, steady stream (as close to drop by drop as possible). After all the Blood Orange fused EVOO is used, continue with the single-varietal EVOO until the mixture thickens. After this, the oil can be added a little faster. Use only as much oil as needed to get the mayonnaise to thicken to your preference. Pulse in the chopped tarragon and ground fennel seed. Adjust seasonings, and store in the refrigerator.
