By James Briscione—Director of Culinary Development
I love the creativity of cooking. Inspiration and culinary discoveries can come from anywhere. Sometimes they’re right under your thumbs. A few nights ago, I was scrolling through Twitter and stumbled across Daniel Gritzer (@dgritzer) talking about an egg white mayonnaise that he and Stella Parks (@thebravetart) had made earlier that day. If you’re not hip to the homemade mayo game, it’s a popular misconception that emulsification requires egg yolks.
The egg white mayonnaise conversation reminded me of a discussion I had with Hervé This a few years ago when he visited ICE to give a demonstration to our Culinary Arts students. In short, his visit culminated in him telling me that he could (though, he insisted, he never would) make an emulsion from his spit! He reasoned that all that is required to create an emulsion, such as mayonnaise, is water and protein—both readily available in human saliva.
Returning to Daniel and Stella’s egg white mayo Twitter talk, reading through the conversation inspired me. My first idea was to substitute the water in the egg white with a flavored liquid—like carrot juice—and use an egg white powder as a source of protein. The next day, I went into the kitchen at ICE and made carrot “mayonnaise” with my students by emulsifying oil into a mixture of carrot juice, fish sauce and lime juice. It worked, and truth be told, it was delicious. As we tasted and discussed, one of my students suggested making it again with tomato—tomayo if you will. I immediately liked the idea and knew where this tomayo should go: on a BLT! After all, a great BLT begins with good bread and mayo, so why not make that mayo out of tomato?
Keep reading to get Chef James' recipe for tomayo plus the carrot mayo variation!