Tomato Mayonnaise Michel Fitoussi


  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.


  1. Beat egg yolk until thick and sticky.
  2. Add the mustard and vinegar and beat some more.
  3. 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.
  4. Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
  5. 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.

15 minutes

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