Serious Eats: Recipes

The TMT: Tomato, Mayo, and Toast

Note: Use only the best summer tomatoes and high quality bread for this recipe. The mayonnaise can be made completely manually with a whisk. To keep the bowl steady, drape a clean dish towel over the top of a medium-sized saucepan. Place a large bowl on top of it. It should remain stable as you whisk.

Extra-virgin olive oil becomes very bitter when blended in a food processor or stand mixer due to high exposure to oxygen. It's better to add the olive oil while whipping by hand (your hand is much gentler than a food processor, no matter how strong and fast you think you are).

If you want an even easier way to make store-bought mayo better, try this: Put a cup of store-bought mayo in a bowl. Grate a clove of garlic over it using a Microplane grater, crack a good half teaspoon of pepper on top, then add two tablespoons of the very best extra-virgin olive oil. Whisk until it's incorporated, then add another two tablespoons and whisk again. Now taste it. See what you just made?

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