Oeuf Mayonnaise Recipe

Name: Oeuf Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 4 three-finger pinches sel gris; 2 egg yolks, large; 1 teaspoon fine Dijon mustard; 1 teaspoon fresh lemon juice or white wine vinegar; 3 grinds finely ground black pepper; 1 cup sunflower oil; 1 clove garlic, peeled; 4 leaves iceberg or other large-leaf lettuce; 8 two-finger pinches coarse alaea volcanic salt; 1 crusty French baguette, sliced diagonally into thick pieces

Servings: persons

4 large eggs
4 three-finger pinches sel gris
2 egg yolks, large
1 teaspoon fine Dijon mustard
1 teaspoon fresh lemon juice or white wine vinegar
3 grinds finely ground black pepper
1 cup sunflower oil
1 clove garlic, peeled
4 leaves iceberg or other large-leaf lettuce
8 two-finger pinches coarse alaea volcanic salt
1 crusty French baguette, sliced diagonally into thick pieces

1
Start with all ingredients at room temperature.
2
Put the eggs in a small pan, cover with cold water, and add the sel gris.
3
Cover the pan, place over high heat, and bring to a boil.
4
Turn the heat down to a simmer and cook the eggs for 8 minutes.
5
Drain, cool the eggs under cold running water, and refrigerate.
6
Combine the egg yolks, mustard, lemon juice, and pepper in a mixing bowl.
7
Beat with a whisk until the yolks turn foamy and pale yellow.
8
Slowly drizzle in the oil 1 or 2 tablespoons at a time, whisking continuously to emulsify the oil with the egg.
9
The yolk-oil mixture should thicken as more oil is added.
10
Continue until all the oil is incorporated and the mayonnaise is as thick as pudding.
11
Insert the garlic clove in the middle of the sauce.
12
The mayonnaise can be refrigerated to store (tastes best within a week).
13
Meanwhile, peel the eggs, slice in half, and arrange them atop the lettuce on 4 serving plates.
14
Put a large dollop of mayonnaise over each of the egg halves and sprinkle with the alaea salt.
15
Serve with the baguette slices.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs, 4 three-finger pinches sel gris, 2 egg yolks, large, 1 teaspoon fine Dijon mustard, and more.

Yes, Oeuf Mayonnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oeuf Mayonnaise

How did you like this recipe?

Frequently Asked Questions