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.
1
Prepare all the ingredients.
2
Boil the eggs, cool them down, and peel.
- Chicken egg: 3 pieces
3
Put the eggs in a mixing cup.
- Chicken egg: 3 pieces
4
Add vinegar.
- Apple cider vinegar: 1 teaspoon
5
Add salt.
- Salt: 0.5 teaspoon
6
Add mustard.
- Mustard: 0.5 teaspoon
7
Add honey
- Honey: 0.5 teaspoon
8
Pour 100 ml of boiled water at room temperature.
- Water: 100 ml
9
Add vegetable oil.
- Vegetable oil: 50 ml
10
Blend with an immersion blender.
11
Transfer to a storage container, store in the refrigerator for 7 days.
