My inspiration for bringing back egg salad came from Jamie Oliver. He writes about it in his book Cook with Jamie. A mouthwatering photo tells the story of home-boiled free-range eggs served with homemade mayonnaise and a handful of well-dressed salad leaves. So delicious that the idea instantly became my very real breakfast.
Homemade mayonnaise can be made with any vegetable oil. The best versions come out with olive or sunflower oil. The latter gives a distinctly homemade taste, while olive oil mayonnaise proudly showcases the full aroma of the oil itself. That’s why it’s crucial to use only the oil you truly love. A peppery oil with fresh-cut grass notes will leave all of its bold flavors in the mayonnaise, making the sauce slightly bitter. It’s best to choose mild, neutral oils.
History suggests that the name of the French sauce "mayonnaise" has its roots in the Spanish city of Mahón, where the English settled in the 18th century. Multicultural influences and a shortage of ingredients led to some of the greatest culinary discoveries — chefs whisked egg yolk with oil, added mustard, acid, salt, and sugar, and created a sauce that has been beloved for centuries. Mayonnaise is great not just as a dressing. It can easily be "revived" with herbs, citrus zest, or garlic and served as a full-fledged, exciting sauce alongside fish ragout, seafood on toast, and, of course, eggs.
- 1 egg yolk
- 350-400 ml olive oil
- 1 tsp. mustard (preferably Dijon with slightly crushed grains)
- salt and freshly ground black pepper
- juice of a small lemon (or substitute with 1 tsp. white wine vinegar)
Whisk together the egg yolk and mustard in a bowl or blender cup. Without stopping, and whisking thoroughly (a blender whisk attachment is ideal since your hand may tire quickly), very slowly, add the oil — just 1/2 tsp. at a time. Once you've added about 3 tablespoons, the mixture will start to thicken, and you can gradually pour in the remaining oil in a thin stream. Finally, season the mayonnaise with salt, pepper, and lemon juice to taste.
Common Mistakes
If you add the first portions of oil too quickly, the mayonnaise may separate. A small amount of hot water can help rescue it. However, the best solution is to start a new batch — once the new mixture begins to thicken, gradually incorporate the broken mayonnaise into it. This way, you won’t have to throw anything away:)
Serve hard-boiled eggs, halved. Place a small portion of homemade mayonnaise on each half and season with freshly ground black pepper. For extra flavor, serve with a mix of salad leaves dressed with a combination of lemon juice and olive oil, anchovies, crispy bacon, and toasted bread.
Whisk together the egg yolk and mustard in a bowl or blender cup. Without stopping, and whisking thoroughly (a blender whisk attachment is ideal since your hand may tire quickly), very slowly, add the oil — just 1/2 tsp. at a time. Once you've added about 3 tablespoons, the mixture will start to thicken, and you can gradually pour in the remaining oil in a thin stream. Finally, season the mayonnaise with salt, pepper, and lemon juice to taste.
Common Mistakes
If you add the first portions of oil too quickly, the mayonnaise may separate. A small amount of hot water can help rescue it. However, the best solution is to start a new batch — once the new mixture begins to thicken, gradually incorporate the broken mayonnaise into it. This way, you won’t have to throw anything away:)
Serve hard-boiled eggs, halved. Place a small portion of homemade mayonnaise on each half and season with freshly ground black pepper. For extra flavor, serve with a mix of salad leaves dressed with a combination of lemon juice and olive oil, anchovies, crispy bacon, and toasted bread.
