📝 About This Recipe
Born from the scenic Thousand Islands region between New York and Ontario, this elevated spread is a masterclass in the 'Oil, Egg & Garlic Emulsion' tradition. Unlike store-bought versions, our recipe balances a rich, hand-whisked base with the brightness of piquant aromatics and a whisper of smoky spice. It is a luxurious, velvety condiment that transforms the humble Reuben sandwich or a simple wedge salad into a gourmet experience.
🥗 Ingredients
The Emulsion Base
- 2 Egg yolks (large, at room temperature)
- 1 cup Neutral oil (grapeseed or avocado oil for a clean flavor)
- 1 Garlic clove (grated into a fine paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard (acts as a stabilizer)
The Flavor Profile
- 2 tablespoons Tomato paste (concentrated for deep color)
- 1/4 cup Chili sauce (such as Heinz or a mild homemade version)
- 1 tablespoon Apple cider vinegar (for tang)
- 1/2 teaspoon Smoked paprika (adds a subtle depth)
- 1 teaspoon Worcestershire sauce (for umami)
The 'Islands' (Texture)
- 3 tablespoons Sweet pickle relish (drained of excess liquid)
- 1 small Shallot (finely minced)
- 1 Hard-boiled egg (finely grated or minced)
- 1 tablespoon Flat-leaf parsley (freshly chopped)
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium glass bowl, combine the room-temperature egg yolks, Dijon mustard, and the grated garlic paste. Whisk vigorously until the mixture is smooth and slightly pale.
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2
To begin the emulsion, add the oil drop by drop while whisking constantly. This slow start is crucial to ensure the oil and egg yolks bond properly.
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3
Once the mixture begins to thicken and look creamy, you can start adding the oil in a very thin, steady stream, whisking without pause until all the oil is incorporated and you have a thick mayonnaise base.
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4
Whisk in the lemon juice and apple cider vinegar. This will slightly thin the emulsion and brighten the color to a translucent white.
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5
Add the tomato paste, chili sauce, and Worcestershire sauce. Whisk until the spread turns a uniform, beautiful salmon-pink hue.
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6
Fold in the smoked paprika, salt, and black pepper, ensuring the spices are evenly distributed throughout the base.
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7
Add the 'Islands': gently fold in the drained sweet relish, the finely minced shallots, and the chopped parsley using a spatula.
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8
Carefully stir in the finely grated hard-boiled egg. This is a traditional chef's secret that adds incredible body and a rich mouthfeel to the spread.
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9
Taste the spread. Adjust the seasoning with an extra pinch of salt or a drop of vinegar if you prefer more zing.
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10
Transfer the spread to a clean glass jar. Cover tightly and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to firm up.
💡 Chef's Tips
Always use room temperature eggs; cold yolks are more likely to break the emulsion. If your spread breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the flavor profile section. Ensure your relish and shallots are very finely minced to ensure even distribution and a sophisticated texture. Store in the refrigerator for up to 5 days, but do not freeze as it will destroy the emulsion.
🍽️ Serving Suggestions
Slather generously on toasted rye bread for the ultimate classic Reuben sandwich. Serve as a dip alongside chilled jumbo shrimp or crab claws for a nostalgic appetizer. Use as a decadent dressing for a Steakhouse Wedge Salad with crispy bacon bits. Pair with gourmet sliders or hand-cut truffle fries for a high-end dipping experience. Accompanied by a crisp, dry Riesling or a hoppy Pale Ale to cut through the richness.