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?
The TMT: Tomato, Mayo, and Toast
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|Special equipment:||Food processor (or stand mixer), or a really strong wrist|
|This recipe appears in:||An Ode to the TMT: Tomato, Mayo, Toast|
- For the mayonnaise:
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1 small clove garlic, grated on microplane grater
- 3/4 cup canola oil
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- To assemble
- 4 slices high quality bread, toasted
- 1 large, ripe tomato, cored and sliced into irregular wedges
- Coarse sea salt
For the mayonnaise:Combine egg yolks, lemon juice, mustard, and garlic in the bowl of a food processor or stand mixer fitted with a whisk attachment. With machine running, slowly drizzle in canola oil, stopping machine to scrape down sides as necessary. Mixture should begin to form thick emulsion. Transfer to a large bowl set in a heavy pot lined with a dish towel to stabilize. Whisking constantly, slowly drizzle in olive oil until. Add up to 1 tablespoon water, whisking constantly, until mixture lightens in color and is thin enough to slowly fall off of a spoon when held vertically. Season to taste with salt and black pepper.
Slather mayonnaise on top of toast and top with tomatoes. Sprinkle with coarse sea salt and serve immediately before salt dissolves.