The TMT: Tomato, Mayo, and Toast Recipe
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Category
Sandwiches
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Cusine
American
What do you need?
How to make?
Ingredients
For the mayonnaise:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1 small clove garlic, grated on microplane grater
3/4 cup canola oil
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
To assemble
4 slices high quality bread, toasted
1 large, ripe tomato, cored and sliced into irregular wedges
Coarse sea salt
Directions
Combine egg yolks, lemon juice, mustard, and garlic in the bowl of a food processor or stand mixer fitted with a whisk attachment. With machine running, slowly drizzle in canola oil, stopping machine to scrape down sides as necessary. Mixture should begin to form thick emulsion. Transfer to a large bowl set in a heavy pot lined with a dish towel to stabilize. Whisking constantly, slowly drizzle in olive oil until. Add up to 1 tablespoon water, whisking constantly, until mixture lightens in color and is thin enough to slowly fall off of a spoon when held vertically. Season to taste with salt and black pepper. Slather mayonnaise on top of toast and top with tomatoes. Sprinkle with coarse sea salt and serve immediately before salt dissolves.