TOMATO MAYONNAISE MICHEL FITOUSSI
Steps:
- Beat egg yolk until thick and sticky.
- Add the mustard and vinegar and beat some more.
- 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.
- Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
- Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 36 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
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