Eggs mayonnaise

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Preparation info
  • Serves

    1

    • Difficulty

      Easy

Appears in
The Good Table: Adventures In and Around My Kitchen

By Valentine Warner

Published 2013

  • About

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.

Ingredients

  • 2 large free-range eggs, at room temperature
  • 4 good large anchovies in oil or salt, drained, or rinsed and dried (optional)
  • black pepper

Method

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