Prep 15 mins
Cook 5 mins
Rob Evans is the Chef at Hugo's in Portland, Maine. This is the mayonnaise recipe used in his fabulous Tuna Melt sandwich, which I also posted on RecipeZaar. I will never make a tuna melt any other way again.
- 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
- 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.
Yum! We actually just used this for our lunch sandwiches on the weekend with a variety of meats and cheeses. We didn't use the tuna oil since we were using it for beef,chicken etc but it was WONDERFUL~!
With the chef's raves about her mayonnaise, I felt it necessary to use it in/on her recipe #287962, & both ARE a hit in my book! I even had my own fresh rosemary to use! Thanks for posting! [Tagged, made & reviewed for one of my invitees to AUS/NZ Recipe Swap, Mar 08]