Hard-Boiled Egg Mayonnaise

1. 1

   To make in food processor:

2. 2

   Combine cooked and raw egg yolks with vinegar.

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   Pulse to mix.

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   With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.

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   Season to taste.

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   To make by hand:

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   Place cooked egg yolks in a large bowl and mash with a fork.

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   Add raw egg yolk and vinegar and whisk together until very creamy.

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   Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.

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    Season to taste.

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    Both methods:

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    Refrigerate at least 30 minutes before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.