Hot Dogs with Sausages, Brown Onions and Tarragon Mayonnaise

For the mayonnaise: rinse tarragon, shake dry, pluck off leaves and chop finely. Whisk egg yolks with mustard and a little lemon juice. Gradually add oil until creamy and shiny. Add tarragon and season with salt and lemon juice. Refrigerate. 

For the hot dogs: peel onions and cut into rings. Heat 2 tablespoons of oil on a pan and saute onions until golden brown on low heat. Add raisins and saute for about 2 minutes. Heat remaining oil in another pan and cook sausages for about 6-8- minutes or until golden brown on all sides.  

Rinse and spin dry lettuce, cut into strips.