Starry dewy Mayo

1 pint cherry tomatoes (on the vine if possible) 1 garlic bulb

1 lemon

3 large egg yolks 2 TBSP Spicy Dijon mustard

Kosher salt

500ml Avocado Oil 1 tsp Soy Sauce Rosemary Sprigs

1/4 c of Capers

2 TBSP Tomato Paste

1. Peel and crush the garlic

2. Stem the tomatoes (keep the stems)

3. Clear the rosemary sprigs (we won't need the leaves)

4. Follow the Tomato & Garlic Confit steps -- Include the Oil, Garlic, Tomatoes, Rosemary Stems, & Capers

5. Zest and juice lemon, retain the pulp. Keep juice separate.

6. Separate the Oil from the ingredients (discard the Stems)

7. Blend into a smooth paste: Garlic, Tomatoes, Capers, Soy Sauce, Tomate Paste, Zest, Pulp, & Mustard

8. Combine yolks,, 1 TBSP paste blend, 1/2 the lemon juice, & 1 tsp salt.

9. Whisk until smooth.

10. Transfer to a standing mixer with whisk attachment, or get ready to whisk A LOT

11. Very slowly, begin to drizzle the oil into the bowl with the egg mixture, -- Do not add oil unless you are actively whisking at the same time.

12. Halfway through the oil, you will have to increase the intensity of the whisking. -- yeah, I know. A mixing bowl or immersion blender with a whisk attachment are hugely helpful here.

13. Once the mixture is thick and creamy, add the remaining 1 teaspoon lemon juice, a small splash of water, and begin adding the paste 1 TBSP at a time. -- As each TBSP of paste is fully incorporated, taste test and add more until you're happy with the flavor intensity.