Here’s the mis en place:
Eggs, water, lemon juice and salt, along with about five backs-of-the-spoon worth of drizzled oil:
Here it is with about 1/2 cup of the oil integrated:
A close up of the finished mayo:
And in a container ready for storage:
Of course even I can’t just eat mayo (as good as it is) from a spoon, so I made some egg salad. This is simple stuff:
- Four hard boiled eggs, chopped into roughly 1/4 inch cubes. I cooked these using the Alton Brown method: put the eggs and plenty of water in a covered saucepan. Bring the water to a rolling boil and then remove from the heat. Wait ten minutes and then stop the cooking by immersing the eggs in cold/ice water. You now have perfectly cooked hard boiled eggs.
- 1/3 cup of mayonnaise.
- Plenty of pepper.
I grilled some Iggy’s francese in butter in my cast iron pan, sliced a tomato and put it all together to make this:
