Prep 10 mins
Cook 0 mins
This is a perfect compliment for both vegetables and fried foods, and can also be used in sandwiches.
- 1 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons tomato paste
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄8 teaspoon sea salt or 1⁄8 teaspoon kosher salt, plus additional to taste
- fresh ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh tarragon leaves
- Combine all ingredients thoroughly.
- Makes about 1 3/4 cups.
- Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.
I made this dip mainly for making DH's wraps that he takes for his lunch. We use a bread substitute for the wrap, so I was looking for something flavorful and zippy. This mayo dip really fit the bill. It is flavorful and robust. I loved the tarragon!! Thanks, Miss Dana for sharing your recipe. I hope you are feeling well ;-)
This was a great dip. I can see as you said that the flavors would compliment many things. I served it as with some leftover stuffed (and fried) black olives that I had brought home from Happy Hour last night. Mmmm. Perfect breakfast for me. LOL Thanks for posting.
I used the spicer variation recipe with the hot pepper sauce and it makes a flavourful and zippy dip.