The Tmt: Tomato, Mayo, and Toast

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

For the mayonnaise, place the egg yolks, lemon juice, mustard, and garlic in a food processor bowl or in the bowl of a stand mixer with the whisk attachment. Start the machine, then add the canola oil in a slow, steady drizzle, pausing to scrape the bowl as needed. The mixture should thicken into a firm emulsion. Move it to a large bowl nestled inside a heavy pot with a dish towel tucked in to keep everything steady. Whisk without stopping as you slowly pour in the olive oil. Whisk in up to 1 tablespoon water, continuing until the mayonnaise turns lighter and is loose enough to fall slowly from a spoon held upright. Add salt and black pepper to taste. Spread the mayonnaise generously over the toast, add the tomatoes on top, shower with coarse sea salt, and serve right away, before the salt melts.