Tomatoes Montréalaise

Spice Profile: black pepper, coriander, dill, garlic, onion, paprika, pink peppercorns, red chile flakes, rosemary

This can be as simple or as complicated as you wish to make it.

Simply: Add spice packet to 1 cup of your favorite mayo, (skip to end!). 

Less Simply: Using a food processor or immersion blender, combine 1 room-temp egg yoke, the full spice pack of Stock+Spice montréalaise,1.5 tsp lemon juice, ¼ tsp Dijon mustard, ½ tsp salt, 1 tsp white wine vinegar, 1 garlic clove (optional). Set aside ¾ cup canola oil, (or olive oil). Purée, adding oil 1 drop at a time for 12-ish drops. Increase to a drizzle, continuing to purée until all oil is incorporated & you have a nice thick mayonnaise. Toast a slice of A&J pain au levain bread, spread thickly with your mayo, top with sliced tomato & enjoy!  Great on everything!  Refrigerate up to 3 days.