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TARRAGON GRAPE CHICKEN SALAD WITH HOMEMADE MAYO DRESSING
BY: MELANIE CLARK
Oil Life Cooking Contributor
About 4 cups diced cooked chicken
1 cup diced celery
1-2 cups seedless red grapes, halved
1 cup toasted walnuts or pecans, coarsely chopped
FOR THE DRESSING
1/2 cup Homemade Mayo (instructions below)
2-4 drops Lemon essential oil
1 teaspoon dried tarragon
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
Mix all ingredients in a large bowl. Serve on its own
or as a sandwich inside croissants.
1-3 tbsp. lemon juice
1 tbsp Dijon mustard
1 cup oil (light olive oil or avocado oil)
2-6 drops Lemon essential oil
1/2 tsp. or less of salt and pepper
Crack egg into bottom of a pint size wide mouth jar.
Add in lemon juice and Dijon mustard. Measure out
1 cup oil and pour half over the egg and let it sit a few
minutes. Add in salt and pepper to taste. Put im-
mersion blender into jar over the egg. Pulse multiple
times to emulsify with the immersion blender running
the whole time. Slowly drizzle in the remaining oil.
You will see it beginning to thicken. Blend without
ever breaking the top of the mixture.
Stir in 2-6 drops of Lemon essential oil to taste.
Mayo will last about 2 weeks refrigerated.