Today a nice retro dish that suddenly pops up all around us (and luckily): oeufs mayonnaise. In fact, nothing more or less than fresh mayonnaise with a boiled egg on top. And nice that that is.
Ingredients
For 6 people:
- 6 eggs, at room temperature
For the mayonnaise:
- 1 whole egg
- 1 heaping teaspoon Dijon mustard
- 1 dash vinegar (or lemon juice)
- 250 ml neutral oil
- Salt pepper
- For the parsley oil:
- Large bunch of parsley, coarsely chopped
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
How are you?
Start with the parsley oil. To do this, place all ingredients in a tall measuring cup and place the immersion blender in it. Keep mixing until all the parsley is finely chopped and you are left with a bright green oil. You can optionally strain the oil for an even more beautiful bright green color.
Then make the mayonnaise. Place the egg, mustard, vinegar and oil in a tall measuring cup and insert the immersion blender. Turn it on and move it slowly back and forth for about 30 seconds until you’re left with a thick mayonnaise. Taste and season with salt and pepper.
Boil the eggs for 7.5 minutes until the yolk is just not completely set. Shock them under the cold tap and then put them briefly in a bowl of cold water.
Carefully peel the eggs and cut them in half. Place two shiny heaps of the mayonnaise on a plate. Place the halves of the egg on top. Season with salt and pepper and finally drizzle over some of the parsley oil.
Et voilà: oeufs mayonnaise!