It is (finally) the time of year to begin the Tomato Sandwich Diet.
THE BREAKFAST, LUNCH, AND DINNER TOMATO SANDWICH
Homemade mayonnaise (see below)
Heirloom tomato slices – patted dry
Salt & pepper to taste
– from a recipe by Scott Peacock
1 large egg yolk, at room temperature (very important)
1/2 teaspoon Dijon mustard
3/4 cup olive
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon pepper
Blend with whisk attachment on a low speed the yolk, mustard, and 1/4 teaspoon salt until smooth. Add 1/4 cup oil drop by drop, blending constantly until mixture begins to thicken. Blend in vinegar and lemon juice, and add remaining 1/2 cup oil very slowly in a thin stream, blending constantly until well incorporated. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Blend in salt to taste and white pepper.
Mayonnaise keeps, covered and chilled, for 2 days.
(Original post date: July 16, 2010)