∙ 2 egg yolks, room temperature

∙ 4 cups oil

1. In a food processor, add the chopped cilantro stems, shallot and serrano. Process until the mixture becomes a paste. Add Maggi sauce and vinegar and process for another 2 minutes. What you’re looking for is a smooth paste in which there are no discernible bits of serrano or shallots.

2. Add the egg yolks and process until the yolks emulsify with the cilantro-Maggi paste, about 2 minutes. With the processor still on, add the oil in batches, ½ a cup at a time.

3. Keep processing 2 minutes after the last batch of oil, to make sure all the oil is incorporated and the emulsion is stable.

4. Taste and adjust by adding more Maggi or vinegar. Mayo can last for 3 days in the fridge.

Pickled Green Tomatoes

∙ 1 cup white wine vinegar

∙ 1 cup water

∙ 1 tablespoon kosher salt

∙ ¼ cup brown sugar

∙ 1 tablespoon serrano chile, sliced

∙ ½ small onion, sliced

∙ ¼ cup rau ram/hot mint

∙ 2 pounds medium green tomatoes, sliced ¼-inch thick (beefsteaks are best for pickling)

1. Combine in a pot white wine vinegar, water, kosher salt and brown sugar. Bring brine to a simmer, stirring to dissolve sugar and salt. Set aside.