Tomato Mayonnaise

Name: Tomato Mayonnaise
Ingredients: ½ pint/285 ml mixed sunflower and olive oil; ½ pint/285 ml mixed sunflower and olive oil; A handful of fresh parsley, stalks removed; 3 tbsp white wine vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Half a garlic clove, skinned; 1½ tsp sugar; 1 whole egg + 1 egg yolk; 1 tbsp tomato purée; 1 whole egg + 1 egg yolk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This mayonnaise is particularly good with fish of all types, whether hot or cold.

Ingredients

1 whole egg + 1 egg yolk
1 tbsp tomato purée

Sauce
Summer
Vegetarian
Gluten-free

Method

Put the whole egg, egg yolk, tomato purée, seasoning, sugar and garlic into a blender or food processor and blend briefly. Add the oil, drop by drop, still blending. When about half the oil has been added, the remainder may be added more quickly. Blend in the vinegar and parsley. Taste the mayonnaise and adjust the seasoning if necessary. Store the mayonnaise in a screw-topped jar in the fridge