TOMATO & TARRAGON MAYONNAISE
Tana's Kitchen Secrets
by Tana Ramsay
You really need a food processor or immersion blender to prepare easily. There are big pieces of tomato here as it's quite a rustic recipe. If you want something more refined, simply cut the tomatoes smaller. This is great with cold chicken or when used to dress a potato salad.
Makes about 1 1/3 cups
Preparation time: 10 minutes
Can be made in advance
• 1/2 cup olive oil
• 1¾ cups vegetable oil
• 3 egg yolks
• 1 tbsp white wine vinegar
• 1 tsp dry mustard
• 2 tsp chopped tarragon
• 15 cherry tomatoes, quartered
• juice of 1/2 lemon (about 1½ tbsp)
• sea salt and black pepper
1. Pour the oils into a large measuring cup.
2. Put the eggs, vinegar, and mustard into the bowl of a food processor and blend for 20 seconds, then slowly drizzle in the oils (see secret, below). As the mixture starts to thicken (you will hear the blade begin to make a different noise) pour the oil in a little faster.
3. When the mayonnaise is the right consistency, transfer it to a large bowl. Fold in the tarragon and tomatoes, followed by the lemon juice and salt and pepper. Keep in a sealed jar or covered bowl in the refrigerator for up to 2 days.
How to make mayonnaise:
Don't be alarmed at the thought of making mayonnaise; it's really not difficult. The only trick is the speed at which you add the oil to room-temperature egg yolks It needs to be poured in very slowly and patiently—literally drop by drop at first—while you whisk or process continuously to create an emulsion. You will see the sauce corning together. If it splits, start again with new egg yolks.