Mayonnaise Made with Hard-Boiled Egg Yolks

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Some traditional mayonnaises are made with hard-boiled yolks. Creating an emulsion with cooked yolks is difficult and unreliable; it is better to cheat a little and begin with a combination of raw and cooked yolks—or for that matter, with raw egg yolks alone. Sauces prepared using all raw egg yolks will differ only slightly from the hard cooked-yolk variety. In any case, hard-boiled yolks will absorb not even half as much oil as raw yolks, so adjust proportions accordingly. Be sure to sieve the cooked egg yolks to eliminate lumps.