Method

In glass measuring cup, using handheld blender, combine 1/2 cup avocado oil, 3 tbsp freshly squeezed clementine juice,
1 tbsp cider vinegar, 2 tsp each Dijon mustard and maple syrup, 1 1/2 tsp chopped fresh tarragon and 1 egg yolk until smooth and silky. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated overnight.) Makes about 4/5 cup.