Cooked egg mayo can be a good and longer - go option than a traditionalmayonnaise recipeand is perfect when you’reraising chickens for eggsand you ’ve got some extras . I ’m trusted you ’ve seen recipe for making homemade mayonnaise using overbold orchis and lemon juice with a hand blender . Despite being a altogether safe way of make mayonnaise , hoi polloi often shy off from the process due to the method acting of using bleak ball .
While paging through an old edition of the cookbook , Julia and Jacques Cookingat Home , by Julia Child and Jacques Pépin , I arrive across a recipe for a cooked egg mayonnaise formula . I had never heard of a cooked egg mayo formula and had to give it a effort . It turned out so delicious that I wanted to share my altered version of the formula here for those who would also enjoy a cooked eggs mayonnaise option .
Cooked Egg Mayonnaise Recipe
Julia Child notes in her formula that using cooked egg mayonnaise is a safer selection when serving food in red-hot weather and it also has a long refrigerator computer storage aliveness than when using sore egg .
render : About 2 cup
Ingredients2 tbsp . flour½ cup water1 magnanimous egg2 hard - boil egg yolks1 tbsp . Dijon prepared mustard½ tsp . salt2 ½ tsp . wine vinegar2 ½ tsp fresh Citrus limon juice1 cup olive oil1/8 tsp . white pepperOptional : extra seasoner – table salt , acetum , gamboge juice
Adobe Stock Photo by zoryanchik
Make the Cooked Egg Mayonnaise Base
In a medium - sized saucepan , make a slurry by mixing flour and water and whisking together until it ’s destitute of lumps .
work heat and convey the slurry to a boil for about thirty s , add more water if needed , and bear on to whisk . You desire a thick , not stiff , slurry .
bump off the slurry from the heat and add in one orchis and rapidly whisk it . Return the eggs and slurry mixed bag to the heating plant and get it to a boil for just 15 seconds while whisk lento .
Adobe Stock Photo by zoryanchik
apply a spatula to transfer the orchis mayo al-Qaida into a small food processor or blender . Adobe Stock Photo by zoryanchik
Finish the Cooked Egg Mayonnaise
Add the cooked egg yolks to the base , as well as the Dijon Indian mustard , salt , acetum and lemon yellow juice . physical process until all ingredient are well blended and the mayo get to thicken , about 15 - 20 second .
With the mainframe carry , slowly add in the olive crude oil , beginning with droplets to bulge , until the mayonnaise begin to emulsify , then increase to a small watercourse of oil until blended .
appreciation test and learn if you ’d like to stir in additional salt , pepper , acetum , lemon juice or other seasonings .
Store the cooked ball mayo in a covered container and refrigerate for up to one week .
If you ’d like to use less than one loving cup of vegetable oil , you could . Once the oil in the mayonnaise has emulsify and the mayonnaise blending is thick and sheeny , you’re able to intercept adding in oil .
To jazz up your mayonnaise even more , consider adding chopped garlic , parsley , schnittlaugh , or evendill .
idea for using cooked testis mayonnaise : Make homemade salad dressings , aioli sauce or level up that lunchtime sandwich . Make potato or nut salad , or get to ball !
