Vitello Tonnato

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Far from improving on Emeril, but I used capers brine instead of vinegar and added some dijon mustard. The order of blenderizing is very important as Emeril points out. Mayonnaise consistency is destroyed if blender gets to warm. Therefore, I add the mayo in the end and fold it in by hand, without using the blender. This will prevent the thin consistency. You have to be able to get consistency firm enough to be molded on the plate to about 1cm hight, without running.

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I did not make the main part of the recipe -cooking the meat etc. -but only made the tonnato sauce.
Once I served the tonnato over sliced leftover pork roast and sliced tomatoes and another time served over poached/sliced chicken breast and toasted garlic crustini..
This sauce is wonderful and tonight -in preparation for a vegetarian who eats fish- I am going to serve over sauteed tempeh.

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My wife had haunted me for years to make Vitello Tonnato. I always said it would never come out like it does in good restaurants. She insisted, so I went online to Food Network to get a recipe and I found this one. It is the best. Totally uncomplicated and absolutely delicious. I served it to friends who are very particular about their food and now that's all they ask for when they come over in the summer. Emeril's recipe is the best.