Summary

Ingredients

• 2 clove (s) garlic, possibly a little more
• 1 teaspoon sea salt
• 2 egg yolks
• 1 dl olive oil
• 1 dl rapeseed oil
• 1 tablespoon lemon juice
• 1 tablespoon water
• 5 tomato (s), dried in oil
• salt and pepper

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Instructions

1. Grind the garlic and sea salt in a mortar, mix with the egg yolk. Mix the oils and add to the egg yolk mixture using the whisk of the hand mixer. Very slowly until the mass has thickened. Stir in lemon juice and water.
2. Puree the well drained tomatoes with a hand blender and mix with the mayonnaise. Salt and pepper. Put in a cool place.
3. Tip: Instead of the 2 different oils, you can also just add 2 dl of one of the two oils, or sunflower oil. Or replace some of these oils with the oil from the pickled tomatoes.