John Myers
Tomato and Basil Mayonnaise
The perfect tomato and basil mayonnaise recipe with a picture and simple step-by-step instructions.
- 1 Egg yolk size L.
- 2 tbsp Tomato paste
- 1 tsp Mustard
- 1 tbsp Apple Cider Vinegar
- 1 Splash Lemon juice
- 2 tsp Honey
- 1 pinch Chili powder
- Salt pepper
- 100 ml Olive oil
- 100 ml Sunflower oil
- 1,5 tbsp Finely chopped basil
- 1 tsp Dried thyme
- Put the egg yolk, tomato paste, mustard, vinegar, lemon juice, honey, chili powder, pepper and salt in a taller, narrow container. With the hand blender or a fine, individual whisk attachment, whip everything up vigorously until it is well connected. Then keep beating and pouring in the two oils slowly and in a small, fine stream. I put a damp sponge cloth under my vessel so that the vessel does not turn. The whipping and pouring must be done until all the oil is used up. During the whipping, the mass becomes lighter and creamier and gets the desired firmness. When it’s done, just fold in the two herbs.
- Keep the mayo in the refrigerator until ready to use.
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