Egg mayonnaise
This makes more mayonnaise than you need for one egg. You will probably be lost forever for commercial products; homemade mayonnaise beats them all by lengths. Only use fresh eggs for this recipe.
Ingredients
- 1 hard-boiled egg
- 3 yolks, at room temperature
- 1-2 tsp lemon juice (or white wine vinegar)
- ½ tsp salt, a pinch of white pepper
- ca. 150-200 ml sunflower oil (or a mixture of sunflower / rapeseed / olive oil)
Method
- Roughly chop the hard-boiled egg and press through a fine sieve with the back of a spoon, set aside. Warm a big bowl with hot water, empty and dry the bowl. Add the yolks and whisk vigorously for a few minutes until they thicken and are pale. Add the lemon juice, salt and pepper, continue whisking all the time. Start adding the oil while whisking, initially drop by drop, and making sure that every addition is well absorbed before adding more. When about a third of the oil is used up you should have a thick sauce similar to thick cream. Now you can add the remaining oil in teaspoon portions, always whisking. Keep the mayonnaise covered in the fridge where it will keep for a few days.
- Add (some) mayonnaise to the strained hard-boiled egg ‘snow’ and mix well.