Artichoke, Tarragon Mayonnaise

To prepare the artichoke, cut through the top half inch, and snip the tips of the surrounding and toughest leaves. Boil, 20 minutes or so.

To prepare the mayonnaise, place a large egg yolk in a stainless steel mixing bowl or kitchen-aid mixer. Beat the yolk until it becomes lighter in color and appears tacky. Add a small spoonful of mustard (we used tarragon mustard) and a small squeeze of lemon (very very small) and mix well. Start adding oil, one drop at a time. You want the oil to appear completely incorporated before adding more, or else the mayonnaise may fail. We use 2/3 canola oil and 1/3 olive oil. Keep adding to the desired thickness.

This mayonnaise will keep in a sealed container in the fridge for about a week.