- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
1963 calories; 218 grams fat; 30 grams saturated fat; 0 grams trans fat; 158 grams monounsaturated fat; 23 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 92 milligrams cholesterol; 97 milligrams sodium
- Beat egg yolk until thick and sticky.
- Add the mustard and vinegar and beat some more.
- 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.
- Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
- Put 1/4 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.