Roasted Tomato Remoulade

Name: Roasted Tomato Remoulade
Yield: 2 cups
Cuisine: Mexican
Ingredients: 1 teaspoon smoked hot paprika, such as pimentón de la Vera; ½ cup vegetable oil; ½ teaspoon rice vinegar; ½ teaspoon Dijon mustard; 1 teaspoon chopped tarragon leaves Salt and freshly ground pepper; 1 teaspoon chopped tarragon leaves Salt and freshly ground pepper; 1 teaspoon chopped tarragon leaves Salt and freshly ground pepper; 1 teaspoon smoked hot paprika, such as pimentón de la Vera; 2 plum tomatoes, split lengthwise; 1 egg yolk, at room temperature; 2 teaspoons freshly squeezed lemon juice

Preparation info

2 cups

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

2 plum tomatoes, split lengthwise
1 egg yolk, at room temperature
2 teaspoons freshly squeezed l

Americas
Mexico
Main course
Central America
Gluten-free
Vegetarian

Method

Preheat the oven to 200°F.
Roast the tomatoes on a sheet pan, cut side down, for 15 to 20 minutes