|These eggs have the dreaded green edge on the yolk -more on that later|
Well, I don't know about festive, but it is awfully delicious. Providing of course, that the mayonnaise is, as the French say, correct and the eggs perfectly cooked. So, with those principles in mind I set out to make the famous Oeufs.
1st: Hard boil some eggs. Seems simple enough.
|No dreaded green edge here|
|Note the firm, but delicate white with the perfect (off center) yolk|
|La Julia recommends cracking the eggs slightly while they cool in water...|
|Cover the eggs completely with cold water & generously salt the water|
Known in some circles as the mother sauce, Mayonnaise has a 'rich' history. Some say it was invented in France around 1756 by one of the Richelieu's, others say it hails from Spain as far back as 1459. In either case, this rich emulsion of egg yolk and oil is the foundation of many other sauces and dressings, served both hot and cold.
|Sun dried tomato mayonnaise (with a little garlic & fresh thyme)|
|Individual Oeufs Mayonnaise on little toasts|
How to make Mayonnaise:
I have tried 2 methods: By hand and by food processor. Food processor won years ago.***
|Delicious home made mayonnaise in less than 5 minutes!|
WHAT YOU WILL NEED:
3 room temperature raw eggs (separate 2 of the eggs)
1 tsp Dijon style mustard
1 tsp salt
Juice from 1/2 lemon
2 - 4 cups oil (Extra virgin olive oil or other vegetable oil of your choosing)
In the processor bowl:
2 yolks and one whole egg
Mustard & salt
While the motor is running slowly pour in the oil.
After about 2 cups, check for thickness
(the mayonnaise should be smooth, creamy and fairly thick. You are adding the additional oil to thin it a bit - so, if you like your mayonnaise on thick side, stop now with the oil)
Add the lemon juice
Add another cup of oil.
At this point you should adjust the seasoning.
Add more mustard, or lemon juice or salt if you want.
AND...Voila! A classic mayonnaise made in less than 5 minutes, that will keep for several weeks in a jar in your fridge.
|A whisk does a mighty fine job on mayonnaise|
You will find that this mayonnaise is delicious on cold crab, in sandwiches, with left-over chicken or with, say, caramelized onions stirred in as a dip, or in deviled eggs or as the star ingredient on the classic Oeufs Mayonnaise.
Now, to devise something to do with all those egg whites (don't even think of asking how many I have). Pavlova anyone? To be continued....
*** NOTE: If you haven't got a food processor, the method is basically the same (just omit the egg white) except you're doing it all by hand so pour the oil into the egg a whole lot slower. If you have a third arm (hopefully a friends) this can be very useful for adding the oil while whisking, if not the process just takes longer.