Instructions:
1. Prepare the Eggs:
– Hard-boil two large eggs. Once cooked, let them cool, then peel and chop them finely. Set aside.
2. **Combine the Ingredients:**
– In a food processor or blender, add the raw egg yolk, Dijon mustard, vinegar (or lemon juice), and salt. You can also add sugar if you like a slightly sweet mayonnaise.
3. Blend the Mixture:
– Start the blender or food processor on low speed and blend until the ingredients are combined.
4.Add the Oil Slowly:
– While the machine is running, slowly add the oil in a thin, steady stream. This slow addition is crucial for emulsification, which gives mayonnaise its thick, creamy texture. If the oil is added too quickly, the mixture might separate.
5.Incorporate the Boiled Eggs:
– Once all the oil is incorporated and the mixture has thickened, add the finely chopped boiled eggs. Blend for just a few seconds to mix them in, ensuring the mayonnaise has a slightly chunky texture.
6. Season to Taste:
– Taste the mayonnaise and adjust the seasoning as needed. You can add more salt, vinegar, or pepper according to your preference.
7. **Store the Mayonnaise:**
– Transfer the mayonnaise to a clean jar or container. Store it in the refrigerator and use it within a week.
Tips:
– Use fresh, high-quality eggs for the best flavor and texture.
– If you’re concerned about using raw egg yolk, you can use pasteurized eggs.
– Ensure all ingredients are at room temperature to help with the emulsification process.
This homemade mayonnaise with boiled eggs adds a rich, creamy texture and flavor to your dishes. Enjoy it on sandwiches, in salads, or as a dip for vegetables and snacks!
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