Tomato Mayonnaise Michel Fitoussi
Published March 17, 1981
- Total Time
- 15 minutes
- Rating
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Ingredients
1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
2 cups olive oil l'Olivier de Provence Approximately
½ pound tomatoes (enough for 1 cup juice)
Coarse salt and freshly ground white pepper
Nutritional analysis per serving
2 grams carbs; 15 milligrams cholesterol; 394 calories; 32 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 44 grams fat; 1 gram fiber; 165 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Serve with seafood mousse or pate, poached salmon or whitefleshed fish.
Private Notes