Ingredients for Rob Evan's Charred Rosemary Mayonnaise
- Fresh Rosemary
- 4 cups water
- White Vinegar
- 1 large egg
- Fresh Lemon Juice
- 1 teaspoon Dijon mustard
- Extra Virgin Olive Oil
- Oil
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How to Make Rob Evan's Charred Rosemary Mayonnaise
- Lightly char 2 sprigs of fresh rosemary over an open flame or under a broiler until fragrant. Remove from heat, strip the leaves, and finely chop.
- In a small saucepan, bring 4 cups of water to a boil. Reduce heat to a simmer and add 2 tablespoons of white wine vinegar.
- Gently crack 1 large egg into the simmering water. Cook for 2 minutes, or until the egg whites are set but the yolk remains runny.
- Immediately transfer the cooked egg to a blender. Add 1 tablespoon of fresh lemon juice and 1 teaspoon of Dijon mustard.
- With the blender running, slowly drizzle in 1 cup of high-quality extra virgin olive oil and 1/2 cup of vegetable oil until the mixture is thick and creamy.
- Stir in the chopped charred rosemary. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Makes approximately 1 cup of mayonnaise.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
119g
Carbs
1g
