Mayonnaise on boiled eggs

1 serving

20 minutes

Mayonnaise made with boiled eggs is a refined embodiment of French culinary elegance, easy to prepare yet surprisingly rich in flavor. Unlike classic mayonnaise made with raw eggs, this version has a soft, velvety texture and pleasant depth of taste thanks to mustard and honey. The light acidity of apple cider vinegar complements the richness of the oil, creating a balanced harmony. This sauce pairs wonderfully with fresh vegetables, roasted meats and fish, and serves as an ideal base for other culinary experiments. Its convenience for storage over a week makes it an excellent addition to daily meals, allowing enjoyment of homemade mayonnaise without preservatives. The history of this recipe is rooted in French gastronomy, where subtle flavor nuances have always been appreciated.

Energy value per serving

• Calories: 756.2
• Proteins: 23.3g
• Fats: 70.1g
• Carbohydrates: 6g

Ingredients

• Chicken egg: 3 pc
• Vegetable oil: 50 ml
• Apple cider vinegar: 1 tsp
• Salt: 0.5 tsp
• Mustard: 0.5 tsp
• Honey: 0.5 tsp
• Water: 100 ml

Cooking steps

1. Prepare all the ingredients.

2. Boil the eggs, cool them down, and peel.

   Required ingredients:

   • Chicken egg: 3 pieces

3. Put the eggs in a mixing cup.

   Required ingredients:

   • Chicken egg: 3 pieces

4. Add vinegar.

   Required ingredients:

   • Apple cider vinegar: 1 teaspoon

5. Add salt.

   Required ingredients:

   • Salt: 0.5 teaspoon

6. Add mustard.

   Required ingredients:

   • Mustard: 0.5 teaspoon

7. Add honey

   Required ingredients:

   • Honey: 0.5 teaspoon

8. Pour 100 ml of boiled water at room temperature.

   Required ingredients:

   • Water: 100 ml

9. Add vegetable oil.

   Required ingredients:

   • Vegetable oil: 50 ml

10. Blend with an immersion blender.

11. Transfer to a storage container, store in the refrigerator for 7 days.