Egg mayonnaise
There is nothing better than a simple, well-made egg mayonnaise.The secret of making good mayonnaise lies in the temperature of the kitchen and the utensils used - they must be cool. Do not try to hurry the addition of the oil, this will only result in the mayonnaise curdling.If it should curdle, start again with a fresh egg yolk and seasoning, adding the curdled mayonnaise drop by drop to the fresh yolk and then continuing with the remaining oil.
Ingredients
- 4 hard-boiled eggs shelled
- 4 lettuce leaves
- Salt and freshly ground black pepper
for the mayonnaise:
- 2 egg yolks
- 1/2 tsp dry mustard
- 1/2 pint corn or olive oil
- 1 tbsp wine tarragon or cider vinegar or lemon juice
Instructions
- Slice the eggs in half lengthways. Place a lettuce leaf on each serving plate, sprinkle with salt and pepper and lay two egg halves on each, cut side down.
- To make mayonnaise, place the egg yolks in a cool mixing bowl with the mustard and salt and pepper to taste. Beat together with a wooden spoon, electric whisk or rotary beater.
- Add the oil, drop by drop at first, beating constantly. As the yolks begin to thicken the oil can be added faster until finally being added in a thin steady stream. If the mayonnaise becomes too thick to work, thin with a little of the vinegar or lemon juice, then continue adding the oil.
- Finish the mayonnaise by beating in the remaining vinegar or lemon juice. This makes a thick mayonnaise suitable for coating - if a thinner mayonnaise is liked, it can be diluted by adding more vinegar or lemon juice or single cream.
- Spoon the mayonnaise over the eggs. Serve with brown bread and butter.
Calories: 637 kcal
Carbohydrates: 2 g
Protein: 8 g
Fat: 67g
Saturated Fat: 11 g
Cholesterol: 284 mg
Sodium: 74 mg
Potassium: 126 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 2167 IU
Vitamin C: 4 mg
Calcium: 47 mg
Iron: 1 mg