Tomato Pulp Mayonnaise
Created by: Dustin Selvaggio
It takes guts to use tomato pulp…unless it's turned into an irresistible mayonnaise!
Ingredients
- 448 g (2 cups) of Oil, Canola or Vegetable 100%
- 224 g (1 cup) of Extra Virgin Olive Oil 50%
- 54 g (3) Egg Yolks 12.05%
- 45 g (1/2 cup) of Tomato Pulp (trimmings) 10.04%
- 37.50 g (2 1/2 tablespoons) of Lemon Juice (bar extras) 8.37%
- 7.20 g (1 tablespoon) of Smoked Paprika 1.61%
- 6 g (4 tablespoons) of Tomato Powder (dried trimmings) 1.34%
- 5 g (1 teaspoon) of Dijon Mustard 1.12%
- 4.80 g (1 teaspoon) of Kosher Salt 1.07%
- .75 g (1/4 teaspoon) of Xanthan Gum, if needed .17%
Directions
- In MX1200XTX X-Prep Blender, combine all ingredients (except oils and xanthan gum) and blend until smooth.
- While blender is running at medium speed (6), slowly drizzle oils into mixture until it thickens. Add xanthan gum if needed to stabilize.
- Taste and fold in more seasoning if needed.
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