Tomato Mayonnaise


1 egg yolk
1 tsp Dijon mustard
1 cup extra virgin olive oil
1 tbs fresh lemon juice
1 tsp apple cider vinegar
3 dashes cayenne pepper
1 tsp crushed basil
1/4 cup tomato juice
This mayonnaise is delicious on sandwiches or used in chicken or tuna salad. Directions:

  • Combine egg with mustard and 1 tbs of oil in a food processor.
  • Process on high speed until smooth.
  • Add lemon juice, vinegar and cayenne pepper, and blend for 30 seconds.
  • With the machine running, add the balance of oil by slowly pouring it until it is absorbed and the mayonnaise is thick.
  • With the machine sill running, sprinkle with basil and slowly add the tomato juice.
  • Pour into jar and refrigerate
  • Mayonnaise will thicken to spreadable consistency when chilled.




20 min


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