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Ingredients:

Yields 1-1/2 cups

2 cups freshly squeezed tangerine juice
1/2-Tbs. coarsely chopped fresh tarragon
1 egg yoke
1 cup extra-virgin olive oil
Gray salt
freshly ground black pepper

Directions:

1. Put the juice in a small non-reactive saucepan and bring to a boil.
   
2. Cook until reduced to 1/2-cup.
   
3. Let cool to room temperature. To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom.
   
4. Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed.
   
5. With the machine running, slowly add the olive oil in a thin, steady stream.
   
6. Blend until the mixture emulsifies and becomes thick.
   
7. Taste for seasoning. Add more tangerine juice if a thinner mayonnaise is desired.
   
8. Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated).

Chef's note: This mayonnaise is superb served over blanched and chilled asparagus and topped with chopped hazelnuts and tangerine zest. If you're concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.