Chicken tarragon mayonnaise recipe - Telegraph 1 cucumber 4 handfuls of pea shoots for the mayonnaise 125ml groundnut oil 125ml olive oil a few drops of Pernod (to taste) 8 sprigs of tarragon small handful flat-leaf parsley If you don't fancy making your own mayonnaise, use a mild proprietary brand. Heat an overhead grill. Put the chicken breasts skin-side up in a shallow baking-dish, brush them with a little oil, then season with pepper, salt (a generous amount) and lemon juice. Grill for 15 minutes or so, until the skin is crisp and blistered. Turn and cook the other side briefly, then check for doneness with a skewer. Leave the chicken to rest for 10 minutes. Make the mayonnaise by putting the egg yolks into a mixing-bowl and beating in the oils with a balloon whisk, drop by drop at first, gradually increasing the flow as the mayonnaise thickens. Stir in the Pernod and then the chopped leaves of the tarragon and parsley, discarding the stalks. Season with salt and pepper. Peel the cucumber, cut it in half lengthways and scrape out and discard the seeds. Cut the cucumber into thick chunks and fold them into the mayonnaise. Slice the chicken into thick pieces and fold them into the cucumber and tarragon mayonnaise. Rinse and dry the pea shoots in a salad spinner. Put them into a serving-bowl and add the chicken mayonnaise.