Fresh Tomato Mayonnaise

Place the roughly chopped tomatoes in a blender. Pulse until thoroughly broken down and liquefied into a rough puree.

Pour the tomato puree through a fine-mesh sieve set over a bowl. Press firmly on the solids with a spatula to extract as much clear tomato juice as possible, yielding approximately 200ml. Discard the solids.

Transfer the extracted tomato juice to a small saucepan. Bring to a gentle simmer over medium heat and reduce until it transforms into a thick, concentrated paste, yielding about 30ml.

Scrape the tomato reduction into a small dish and let it cool completely to room temperature. This prevents the heat from cooking the egg yolks later.

In a mixing bowl, combine the room temperature egg yolks, Dijon mustard, white wine vinegar, and the completely cooled tomato reduction. Whisk vigorously until the mixture is uniform and slightly lighter in color.

Combine the grapeseed oil and extra virgin olive oil in a pouring jug. While whisking the yolk mixture constantly, add the oil drop by drop initially. Once an emulsion forms and the mixture thickens, pour the remaining oil in a slow, steady, thin stream until fully incorporated.

Stir in the fine sea salt. Taste the mayonnaise and adjust the seasoning if necessary. Transfer to an airtight container and chill until serving.