For 8 persons
Preparation time: 30 minutes
Whip or by hand
- 1 egg yolk
- 1 teaspoon of mustard
- 150 ml sunflower oil
- 1 pinch of salt
- 1/2 teaspoon pepper
- 1 teaspoon vinegar
Put the egg yolk in a bowl with 1 tablespoon of oil and the mustard.
Then whisk together. While whisking, gradually add the remaining oil until it is well incorporated.
As soon as the mixture thickens, season with salt and pepper. At the last moment add the vinegar.
Important! For a nice mayonnaise, all ingredients must be at a moderate temperature.
EGGS MIMOSA WITH SMOKED SALMON
- 8 large eggs
- 1 drizzle of vinegar
- 2 small slices of smoked salmon
- 1 cup mayonnaise (about 240 ml)
- 1/2 tablespoon finely chopped fresh dill
- finely grated zest of 1/2 lemon
- 16 capers
- salt and pepper
Put the eggs in a pan of cold salted and vinegar water. Then cook for 9-10 minutes after boiling. Drain the eggs and let them cool completely.
Cut the salmon slices into thin strips and set aside.
Peel the eggs and cut them in half. Then scoop out the yolks with a teaspoon, taking care not to damage the whites.
Carefully crumble the cooked yolks in a shallow dish.
Add the mayonnaise as you go along, then the smoked salmon strips, the chopped dill and the grated lemon zest, and mix.
Put the preparation in the egg whites, packing lightly, then garnish with the capers.
Keep the eggs in the refrigerator until ready to serve.
Enjoy on a bed of salad with our Pinot Blanc "Les Natures"!