Rob Evan's Charred Rosemary Mayonnaise
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 Cup
ingredients
- 2 sprigs fresh rosemary
- 4 cups water
- 1 teaspoon white vinegar
- 1 large egg, cracked
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3⁄4 cup extra virgin olive oil
- reserved tuna oil
directions
- Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp).
- Bring 4 cups water to boil, reduce to simmer, and add vinegar.
- Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes.
- Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard.
- Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.
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Reviews
RECIPE SUBMITTED BY
Vera C.
Medford, Massachusetts
I love to grocery shop; prepare food; come up with new recipes; feed family and friends. I have won numerous cooking contests that I am very proud of.