Pickled Tomato Mayonnaise
... as sampled at the Randolph Street Market in December 2016
1 12-oz jar pickled tomatoes
1 clove garlic, minced
Juice of 1 lemon
1 teaspoon salt
2 egg yolks
3 cups grapeseed oil
Place the entire contents of the jar of pickled tomatoes in a blender and puree until smooth.
Transfer to a small pot and reduce on the stove to ½ C. Remove from heat and allow to cool.
Add reduced tomato puree, garlic, lemon juice, salt, egg and egg yolks to the bowl of a food processor. With the motor running, slowly stream in the grapeseed oil.
Transfer mayonnaise to a nonreactive container and store in refrigerator.