Recipe by Brian Adornetto
Serves: 4 to 6
- 1 egg yolk from a large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon sugar
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon fresh-squeezed orange juice
- 3/4 cup canola oil
- 1 tablespoon minced shallot
- 2 tablespoons plus 1 teaspoon hefeweizen
- 1 teaspoon orange zest
- 1 heaping tablespoon minced fresh basil
- freshly ground black pepper
- 4 large tomatoes, cored
- olive oil
- salt and black pepper
1. In a large bowl, whisk the egg yolk. Add the salt, mustard, sugar and juices. Whisk briskly until thoroughly combined, or use a hand mixer with a whisk attachment. While whisking, add the oil a few drops at a time until the liquid thickens and lightens in color. Carefully increase the oil flow to a slow, thin stream until all of the oil is incorporated. The mixture should look like thick yellow mayonnaise.
2. Stir in the shallot, beer, zest and basil. Taste the sauce and season with salt and pepper, if necessary. Mix thoroughly, cover, and refrigerate until ready to use.
3. Heat the grill to high. Slice a sliver off the bottom of each tomato so they sit flush on the grill, then cut each tomato in half (or into three slices, if tomatoes are large).
4. Toss the tomatoes with olive oil and season with salt and pepper. Set on the grill and cook 6 to 10 minutes, turning once, until the tomatoes are warmed through (but not too soft) and their skin is blistered. Place the slices on a platter and dollop each with aioli.