Teresa's Recipes
Oeuf Mayonnaise
Oeuf Mayonnaise is an exquisite classic French dish that captures the elegance of French cuisine. This delightful starter showcases perfectly hard-boiled eggs, lovingly topped with a rich, creamy homemade mayonnaise. Sprinkled with fresh chives, it offers a beautiful presentation and a burst of flavor that is sure to impress your guests. Traditionally served in bistros and brasseries, Oeuf Mayonnaise is a timeless dish that reflects the French art of cooking with simplicity and finesse.
Ingredients
- 4 large Eggs
- 1 cup Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon White wine vinegar
- to taste Salt
- to taste Pepper
- 2 tablespoons, finely chopped (for garnish) Chives
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 28g
- Carbs: 1g
- Protein: 12g
- Sodium: 200mg
- Sugar: 0g
Instructions
- Place the eggs in a pot of cold water. Ensure they are covered by at least an inch of water.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
- While the eggs are cooking, prepare the mayonnaise. In a medium bowl, whisk together the Dijon mustard and white wine vinegar until well combined.
- Slowly drizzle in the olive oil while continuously whisking until the mixture emulsifies and thickens to your desired consistency. Season with salt and pepper to taste.
- Once the eggs are done, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
- Peel the eggs gently and slice them in half lengthwise.
- Arrange the halved eggs on a serving platter, cut side up, and generously spoon the homemade mayonnaise over each half.
- Finish by sprinkling the chopped chives on top for a pop of color and flavor. Serve immediately and enjoy!
Tips
- For an extra touch, you can add a pinch of smoked paprika or cayenne pepper to the mayonnaise for a spicy kick.
- Experiment with different fresh herbs like dill or parsley as a garnish for added freshness.
- To make the mayonnaise in advance, store it in the refrigerator for up to three days.