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1
Easy
Published 2013
Old fashioned, maybe, but a dish with a simplicity I delight in. This is the perfect lunch to eat slowly with just a fork and accompanying newspapers, delivering a joy, a deep satisfaction and a feeling of ‘just enough’. The anchovies are optional, but highly recommended.
Lower the eggs into rapidly boiling water and cook them for 6 minutes. Drain and cool immediately in cold water to prevent them developing a blue ring around the yolk. Leave to one side.
For the mayonnaise, in a food processor, or in a bowl with a stick blender, combine the mustard, egg yolks and vinegar before slowly adding the oils in a very thin stream. The mayonnaise should thicken