Tomato Mayonnaise Michel Fitoussi

Name: Tomato Mayonnaise Michel Fitoussi
Total time: 15 min
Ingredients: 1 egg yolk; 1 tablespoon Dijon mustard; 1 tablespoon sherry vinegar; 2 cups olive oil l'Olivier de Provence Approximately; 1/2 pound tomatoes (enough for 1 cup juice); Coarse salt and freshly ground white pepper

By Patricia Wells

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: JUICY TOMATOES FROM ISRAEL

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

1egg yolk
1tablespoon Dijon mustard
1tablespoon sherry vinegar
2cups olive oil l'Olivier de Provence Approximately
½pound tomatoes (enough for 1 cup juice)
Coarse salt and freshly ground white pepper

Ingredient Substitution Guide

Preparation

Step 1
Beat egg yolk until thick and sticky.
Step 2
Add the mustard and vinegar and beat some more.
Step 3
Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
Step 4
Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
Step 5
Put ¼ cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.