Grilled Halibut with Tarragon-Caper Mayonnaise

Ingredients

• 1 large egg
• ¾ tsp. kosher salt; more as needed
• Freshly ground black pepper
• ½ cup canola or vegetable oil
• 2 Tbs. chopped capers
• 1 Tbs. minced shallot
• 1 Tbs. finely chopped fresh flat-leaf parsley
• + 8 more ingredients
• • 1 Tbs. chopped fresh tarragon
  • ½ tsp. sweet paprika
  • Four to six 1-¼-inch-thick halibut steaks (6 to 8 oz. each)
  • 1-½ Tbs. olive oil; more for brushing the grill
  • 4 tsp. fresh lemon juice
  • 1 tsp. kosher salt
  • ½ cup extra-virgin olive oil
  • ¼ cup finely chopped cornichons (or gherkins)

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Fold in the remaining ingredients and season with salt and...

View full recipe at Fine Cooking