Cooked egg mayonnaise is usually a more secure and longer-lasting choice than a standard mayonnaise recipe and is very best while you’re elevating chickens for eggs and also you’ve were given some extras. I’m positive you’ve noticed recipes for making do-it-yourself mayo the usage of recent eggs and lemon juice with a hand blender. In spite of being a fully protected manner of constructing mayo, other people steadily shy clear of the method because of the process of the usage of uncooked eggs.
Whilst paging thru an previous version of the cookbook, Julia and Jacques Cooking at House, by way of Julia Kid and Jacques Pépin, I got here throughout a recipe for a cooked egg mayonnaise recipe. I had by no means heard of a cooked egg mayo recipe and needed to give it a take a look at. It became out so scrumptious that I sought after to proportion my tailored model of the recipe right here for many who would additionally revel in a cooked egg mayonnaise choice.
Cooked Egg Mayonnaise Recipe
Julia Kid notes in her recipe that the usage of cooked egg mayonnaise is a more secure choice when serving meals in scorching climate and it additionally has an extended fridge garage lifestyles than when the usage of uncooked eggs.
Yield: About 2 cups
Elements
2 tbsp. flour
½ cup water
1 huge egg
2 hard-boiled egg yolks
1 tbsp. Dijon ready mustard
½ tsp. salt
2 ½ tsp. wine vinegar
2 ½ tsp recent lemon juice
1 cup olive oil
1/8 tsp. white pepper
Not obligatory: further seasonings – salt, vinegar, lemon juice
Make the Cooked Egg Mayonnaise Base
In a medium-sized saucepan, make a slurry by way of blending flour and water and whisking in combination till it’s freed from lumps.
Flip warmth and produce the slurry to a boil for roughly thirty seconds, upload extra water if wanted, and proceed to whisk. You wish to have a thick, no longer stiff, slurry.
Take away the slurry from the warmth and upload in a single egg and abruptly whisk it. Go back the egg and slurry combination to the warmth and produce it to a boil for simply 15 seconds whilst whisking slowly.
Use a spatula to switch the egg mayo base right into a small meals processor or blender.
End the Cooked Egg Mayonnaise
Upload the cooked egg yolks to the bottom, in addition to the Dijon mustard, salt, vinegar and lemon juice. Procedure till all substances are smartly mixed and the mayo starts to thicken, about 15-20 seconds.
With the processor operating, slowly upload within the olive oil, starting with droplets to begin, till the mayo starts to emulsify, then building up to a small move of oil till mixed.
Style check and resolve in case you’d love to stir in more salt, pepper, vinegar, lemon juice or different seasonings.
Retailer the cooked egg mayonnaise in a lined container and refrigerate for as much as one week.
Notes:
In the event you’d like to make use of lower than one cup of oil, you’ll be able to. As soon as the oil within the mayonnaise has emulsified and the mayo mix is thick and shiny, you’ll be able to forestall including in oil.
To jazz up your mayo much more, believe including chopped garlic, parsley, chives, and even dill.
Concepts for the usage of cooked egg mayonnaise: Make do-it-yourself salad dressings, aioli or stage up that lunchtime sandwich. Make potato or egg salad, or deviled eggs!
Methods to Arduous Boil Eggs
- Position the eggs in one layer in a saucepan. Upload sufficient water to hide the eggs by way of no less than one inch.
- Convey eggs to a boil and switch off warmth. Quilt the pot and take away from the burner. Permit the eggs to face within the scorching water for quarter-hour. 12 mins for medium eggs.
- Drain the recent water from the eggs and run chilly water over eggs. Soak in an ice bathtub for quarter-hour, or till the eggs are totally cooled.
- Peel eggs by way of cracking the shell and peeling from the massive finish. Dangle egg below operating chilly water or dip in a bowl of water to ease off shell.
This cooked egg mayonnaise recipe was once written for Interest Farms mag on-line. Click on right here to subscribe.