Chef Gigi Gaggero

Room temperature ingredients are best when making mayonnaise at home. The results are ultra creamy and so much more flavorful than anything you will purchase the grocer.

A fresh tomato sandwich is the epitome of summer goodness—a sandwich so juicy you should eat it over the sink. Capture the experience by layering thick slabs of multicolored heirloom tomatoes onto country bread with herbed mayo for the ultimate creamy counterpart. It’s important to season the tomato slices before they go onto the sandwich; salt and pepper concentrate the tomato flavor and enhance juiciness.

It’s a super-simple dish that, if executed properly, delivers stellar results.

You’ll Need:

2-3 of multicolored heirloom tomatoes , sliced thick

1/4 cup homemade basil Aioli (recipe below)

3-5 large fresh basil leaves

1 small garlic clove , peeled and cored

Fresh ground black pepper

Large crystal salt such as Maldon

Sliced County Bread ( pref, SF Sourdough but, make substitutions if you need to )

Here’s How

Add the egg yolks to the bowl of your mini food processor

Add an egg to the bowl of your food processor and process for about 20 seconds.

Add mustard, vinegar, and salt then process for another 20 seconds.

Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have mayonnaise soup!

Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice.