John Myers
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Tomato Mayonnaise, Very Orange and Creamy
The perfect tomato mayonnaise, very orange and creamy recipe with a picture and simple step-by-step instructions.
- 0,1 l Tomato juice
- 2 tbsp Tomato puree
- 2 tbsp Orange juice, alternatively lemon juice
- 1 piece Egg yolk
- 1 pinch Salt flavored
- 1 tbsp Apple cider vinegar, 5% acid content
- 165 ml Rapeseed oil
Tomato mayonnaise:
- Process all ingredients at room temperature. Mix the egg yolk with tomato puree, tomato juice, salt, orange or lemon juice and apple cider vinegar in a mixing bowl and froth up drop by drop with the oil with the hand blender. add more oil and foam again, etc., until the emulsified mass in the beaker becomes sluggish and firm.
Storage:
- Store in covered container in refrigerator or dispenser until ready to use.
Match with:
- salads; Barbecue items and potato dishes such as French fries or wedges and boiled eggs, as well as pasta.
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