I knew I was going to make mayonnaise. However, I was concerned about food safety so I thought I would pasteurize my eggs. During my research I discovered (from Ms. Julia Child) that you could make hard-boiled egg mayonnaise. I was intrigued. Here are the ingredients:
3 hard boiled egg yolks
3 hard boiled egg whites, sieved
¼ tsp dry mustard
¼ tsp white pepper
¼ tsp salt
½ to 1 cup oil (I used olive oil)
First I had to make the boiled eggs. I am always searching for the best method to get the beautiful non-green tinged egg yolks. I came upon an old technique from the Georgia Egg Council and I tried that. It even promised to make the eggs easy to peel. Here are the steps:
- Cover eggs with cold water with an inch of water over the eggs.
- Bring just to a boil.
- Remove from heat, cover and let stand for 17 minutes.
- Shock in ice water for two minutes (bring the original pan of water back to a boil now)
- Put the eggs in the boiling water for 10 seconds
- Put the eggs back in the ice-water bath for 20 minutes.
The yolks turned out beautifully!!
However, these were the hardest to peel eggs I’ve ever dealt with. Next time I’m skipping steps 4 and 5.
Now for the Mayonnaise.
Beat the yolks, vinegar, mustard, pepper and salt together until you have a smooth paste. Then add the oil ONE DROP AT A TIME until you get a nice consistency. You can then drizzle in the oil a little bit faster.
I then added the sieved egg whites with the immersion blender to get a nice mayo thickness. A little prepared mustard to round out the flavor and viola Mayonnaise. I will say that I was very angry with the mayo until Sly pointed out that I needed to add the sieved egg whites (I managed to gloss over that ingredient/step). The effect was quite good though.
I had plenty of eggs left over, so I made some eggs salad. A little granulated garlic and little more white pepper, two slices of bread