Tomato Mayonnaise Michel Fitoussi

1. 1

   Beat egg yolk until thick and sticky.

2. 2

   Add the mustard and vinegar and beat some more.

3. 3

   Carefully add the olive oil a few droplets at the time.

4. 4

   If you add too much at once the mayonnaise will curdle.

5. 5

   The mayonnaise should be extremely thick.

6. 6

   Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.

7. 7

   Put 1/4 cup mayonnaise into a bowl.

8. 8

   Reserve the rest for another use.

9. 9

   Slowly beat tomato juice into mayonnaise.

10. 10

    The sauce should be smooth and velvety.

* Per serving · 4 servings · Values may vary.

No additional tips available.