Yield: Approximately 1 cup
2 tablespoons lemon juice
1 teaspoon Tabasco or other hot sauce, or more to taste
1 egg yolk
1/2 teaspoon salt
3/4 cup grape seed or canola oil
2 pounds heirloom tomatoes, various colors and shapes
In a blender, add lemon juice, hot sauce, egg yolk and salt. Blend on low speed. Very slowly, in a thin stream, add oil. Mixture will become thick and glossy. Slice tomatoes and arrange on plate or platter. Add dollop of mayonnaise or place in bowl to pass around table.
Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.