madbaker | Tap, tap, tappin' on tapenade

This week’s Resolution Recipe: Tapenade Mayonnaise.

1 large egg yolk (I used a free-range egg yolk from our CSA farmers, fresh and gloriously orangey-yellow)
1/2 tsp Dijon mustard
1/2 tsp fresh lemon juice
1/4 cup vegetable oil
1/4 cup olive oil
1/2 cup oil-cured olives, pitted and minced (I used Trader Joe’s Olive Tapenade, 'cause I'm lazy)
3 anchovy fillets, minced
3 cloves garlic, crushed
1 Tbsp fresh lemon juice
1/4 cup minced fresh parsley

Beat the egg yolk, mustard, and lemon juice. Drizzle in the oils while whisking vigorously until it thickens to mayonnaise. Whisk in any remaining oil.
Beat together the mayonnaise and the remaining ingredients and chill for a couple hours to develop flavors. Return to room temperature and beat well before serving. Good over roasted veal, poached poultry, or grilled fish.

What worked: It was pretty good even on the broiled beef sirloin tip last night. It was easy. It's basically Caesar dressing with olives (which isn’t really a bad thing).

What didn't: Not so attractive as the olives turned the mayonnaise a dull brown. I thought it looked like something found in a diaper.

Will I make it again? Possibly. I think beef is too mild to stand up to this – lamb or a cold roast pork might work better.