EGGS WITH CUCUMBER AND BASIL MAYONNAISE

Basil Mayonnaise

One of the few vivid memories I still have (I will not tell you why they are so hazed) of a visit to Paris with my best friend when I was 18 is that of going out to eat dinner in old, small and dark restaurants and always finding egg and mayonnaise on the menu. And I think we always had that as a starter because we had never had real mayonnaise before and just loved it. I suppose it is really out to make this but I honestly don’t care, in case you care about things like this, consider it a retro dish and sit down and enjoy the simplicity of this brilliant little old-fashioned dish!


Eggs and Cucumber With Basil Mayonnaise

Mayonnaise may not be the healthiest of dishes but who said you need to eat a lot of it and if you make your own, you really get a far healthier mayonnaise than the one you buy in the shops, who knows what kind of fats they use and what additives they put into it. And let’s not forget another really important aspect: the one you make yourself tastes so much better! And it is really easy to make once you got the grip of it! There are a couple of things you need to think of when you make it. 1. The oil you use. Be sure it tastes good and that it has not got an overpowering flavour. I use rice oil, alone or with a 1/4 of extra-virgin olive oil because it leaves room for the other flavours to come out but you can use any oil that you like. 2. Remember to add the salt before you start whisking the egg yolks because later it will not dissolve easily. If you do, you can always dissolve it in the lemon juice 3. Be careful not to add the oil until you have whisked the egg yolks and they have begun to thicken, if you add the oil too early, the egg yolks will not absorb the oil and it remains liquid. 4. You always hear that the trick to make a successful mayonnaise is to use eggs with the same temperature as the oil but I just wanted to tell you that I have made it with eggs just out of the fridge several times and the mayonnaise turned out perfectly fine anyway. But who am I to contend great chefs and old traditions – I was probably just lucky!
One of the great things with mayonnaise it that you can play around with flavours, here I used fresh basil to give it some summery freshness but you can use other herbs that you like.
And it is gluten-free to so here is another of my Gluten-free Fridays!

Eggs and Cucumber With Basil Mayonnaise

EGGS WITH CUCUMBER AND BASIL MAYONNAISE

hard-boiled eggs
cucumber, peeled and cut into cubes and slices. Or cut into small balls.
2 egg yolks, as fresh as you can get them
250 ml/1-1,1 cup high quality oil (see point 1 above)
1 pinch of salt
lemon juice
20-40 fresh basil leaves, it depends on how big they are and how strong basil flavour you want.

- Put the eggs in a sturdy bowl that will not move around when you start whisking. Add a pinch of salt and start whisking.
- When the egg yolks has started the thicken, add a few drops of oil and continue to whisk. When the egg yolks have absorbed the oil, you add a few more but be careful not to add too much.
- Now the egg yolks should begin to really thicken and then it is time to start to add the oil in a thin jet (sounds stupid somehow but that’s what I came up with. Any suggestions?), thin but steady!
- Go on whisking and adding until you have the ready mayonnaise in the bowl. Add the lemon juice, just a little at a time and taste to get the right taste that makes you happy! Some like a more pronounced lemon flavour, others want it more delicate.
- Chop the basil leaves really fine and add to the mayonnaise, mix well and there it is, basil mayonnaise.
- Divide the hard-boiled eggs in two, put them on plates and then add the cucumber. Spoon some of the mayonnaise over and serve.

Eggs and Cucumber With Basil Mayonnaise

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