Tomato Mayonnaise

Ingredients

• skin the tomatoes, cut them in half
• the yolks of two hard-boiled eggs
• a tablespoonful of vinegar
• a teaspoonful of made mustard
• a pinch of salt
• add by degrees a tablespoonful of olive oil
• place tiny pieces of ice amongst them

Method

1. 1

   Skin the tomatoes, cut in half, and chill in a cold place for half an hour.

2. 2

   Make mayonnaise by beating yolks, vinegar, salt, mustard, and gradually adding olive oil.

3. 3

   Spread mayonnaise over each half tomato, chill further, and serve with ice pieces.

Nutrition per serving

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 50. The excerpt below is the record exactly as published.

Tomaio Mayonnaise is excellent. If possible, skin the tomatoes, cut them in half, set them in a glass dish, and put on the ice or in a very cold place for half an hour. Make the mayonnaise with the yolks of two hard- boiled eggs and a tablespoonful of vinegar, beaten together to a cream, a pinch of salt and a teaspoonful of made mustard with a pinch of cayenne. Add by degrees a table- spoonful of olive oil. Spread a little of this TOMATOES. 151 mayonnaise over each half tomato, let it cool still longer, and before bringing to table place tiny pieces of ice amongst them

Cook this with the app: pantry check, scaling, and the assistant.