Rob Evan's Charred Rosemary Mayonnaise

1. 1

   Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp).

2. 2

   Bring 4 cups water to boil, reduce to simmer, and add vinegar.

3. 3

   Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes.

4. 4

   Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard.

5. 5

   Slowly add oils, processing until thick and creamy.

6. 6

   Add rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.