The public is invited to the Lawrenceville brewpub to “add atmosphere” to the show.
HERBY GREEN MAYONNAISE
A tomato sandwich is like Thanksgiving dinner. Make all the sides and special dishes you like, but don’t mess with the one constant and non-negotiable highlight: A roasted turkey with gravy.
I feel the same way about a tomato sandwich with herb mayonnaise.
I love a BLT, for sure, but nothing satisfies like the most basic of sandwiches -- in this case, an open-face tomato sandwich. Cut one thick slice of good bread, toast it, cool just a bit, slather with herb mayonnaise, top with a thick slice of tomato and salt and pepper to taste. Eat and repeat. Apply napkin.
I prefer to make mayonnaise in the blender, but a food processor is fine. The occasional scallion subs for the garlic and a few leaves of basil are good. Tarragon is wonderful if you happen to grow it; if not, no big deal. The mayo is a pale green contrast to the red tomato and fragrant with herbs.
-- Marlene Parrish (email@example.com)
1/2 small clove garlic
1 tablespoon snipped fresh dill
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon snipped fresh tarragon
1 large egg
1/2 teaspoon sat
1 teaspoon dry mustard
2 tablespoons wine vinegar
1/4 cup olive oil
3/4 cup vegetable salad oil
Put everything EXCEPT the 3/4 cup salad oil into the container of a blender. Cover and turn motor on low speed. Immediately remove cover and add the salad oil in a steady stream. Turn off the motor when the last drop of oil has been added and the mixture is fluffy and emulsified. Transfer the contents of the blender to a container and refrigerate for at least an hour.
Makes 1 1/4 cups.
-- Marlene Parrish