John Myers
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Vitello Tonnato Sauce
The perfect vitello tonnato sauce recipe with a picture and simple step-by-step instructions.
- 2 Egg yolk
- 125 ml Rapeseed oil or mixed with a little olive oil
- 2 Jars Tuna in brine
- 2 Anchovy fillets
- 1 tbsp Small capers
- 1 piece Lemon, half of it for the recipe.
- Pepper and salt
TIP for the mayonnaise.
- To be honest, after several attempts at making a proper mayonnaise, I failed. Now I’m making a mayo. the class is. It is important that all ingredients have the same temperature, especially the eggs that normally come out of the refrigerator. To get them to kitchen temperature faster, I put them in warm water.
Making mayonnaise.
- In many recipes it is recommended to puree all ingredients at the same time, I don’t make that mistake anymore, I prepare the mayo first. I use a narrow plastic cup and the “magic wand” because only this one has the flywheel, which you buy separately. First put the egg yolks in the cup, then salt and pepper, I’m sure you ask how much. So I’m very careful with salt, not at all with pepper, but after finishing I taste again and then add the missing. I also add the lemon juice, then stir it on a low level. A little later I let the oil run in in a thin stream, then after about 15 seconds it becomes a mayo, but then of course all the oil is added. The wand should stand directly on the floor, when I see that the mayo sets well, slowly pull the wand out of the vessel while stirring.
The seasoning paste
- Now comes the spice paste production. The tuna, half a tablespoon of capers and the anchovy fillets are whisked together with the mixer until a homogeneous mass is obtained, even once with a longer spoon stir the lower mass on the bottom, the mixer does not manage it. Then whisk in the mayonnaise with the seasoning paste, this creates a nice sauce. If you want, you can season it again and add some white wine vinegar if necessary.
- Oh yes, only the production of the sauce is described here, I save the production of the meat. That’s why I have my butcher, he can do it much better and sometimes I just buy 200 g roast beef slices, they are so thinly sliced. I put it on a flat bowl, then use a spoon to spread the sauce over it and the remaining capers. The whole thing then comes in the refrigerator for 1-2 hours. There is also an Italian ciabatta.
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