Rob Evan's Charred Rosemary Mayonnaise

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.

• Ready In: 20 mins
• 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

1. 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).
2. Bring 4 cups water to boil, reduce to simmer, and add vinegar.
3. Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes.
4. Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard.
5. Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.