Cooked egg mayonnaise can be a safer and longer-lasting option than a traditional mayonnaise recipe and is perfect when you’re raising chickens for eggs and you’ve got some extras. I’m sure you’ve seen recipes for making homemade mayo using fresh eggs and lemon juice with a hand blender. Despite being a completely safe way of making mayo, people often shy away from the process due to the method of using raw eggs.
While paging through an old edition of the cookbook, Julia and Jacques Cooking at Home, by Julia Child and Jacques Pépin, I came across a recipe for a cooked egg mayonnaise recipe. I had never heard of a cooked egg mayo recipe and had to give it a try. It turned out so delicious that I wanted to share my adapted version of the recipe here for those who would also enjoy a cooked egg mayonnaise alternative.
Cooked Egg Mayonnaise Recipe
Julia Child notes in her recipe that using cooked egg mayonnaise is a safer option when serving food in hot weather and it also has a longer refrigerator storage life than when using raw eggs.
Yield: About 2 cups
Ingredients
2 tbsp. flour
½ cup water
1 large egg
2 hard-boiled egg yolks
1 tbsp. Dijon prepared mustard
½ tsp. salt
2 ½ tsp. wine vinegar
2 ½ tsp fresh lemon juice
1 cup olive oil
1/8 tsp. white pepper
Optional: additional seasonings – salt, vinegar, lemon juice
Make the Cooked Egg Mayonnaise Base
In a medium-sized saucepan, make a slurry by mixing flour and water and whisking together until it’s free of lumps.
Turn heat and bring the slurry to a boil for about thirty seconds, add more water if needed, and continue to whisk. You want a thick, not stiff, slurry.
Remove the slurry from the heat and add in one egg and rapidly whisk it. Return the egg and slurry mixture to the heat and bring it to a boil for just 15 seconds while whisking slowly.
Use a spatula to transfer the egg mayo base into a small food processor or blender.
Finish the Cooked Egg Mayonnaise
Add the cooked egg yolks to the base, as well as the Dijon mustard, salt, vinegar and lemon juice. Process until all ingredients are well blended and the mayo begins to thicken, about 15-20 seconds.
With the processor running, slowly add in the olive oil, beginning with droplets to start, until the mayo begins to emulsify, then increase to a small stream of oil until blended.
Taste test and determine if you’d like to stir in additional salt, pepper, vinegar, lemon juice or other seasonings.
Store the cooked egg mayonnaise in a covered container and refrigerate for up to one week.
Notes:
If you’d like to use less than one cup of oil, you can. Once the oil in the mayonnaise has emulsified and the mayo blend is thick and glossy, you can stop adding in oil.
To jazz up your mayo even more, consider adding chopped garlic, parsley, chives, or even dill.
Ideas for using cooked egg mayonnaise: Make homemade salad dressings, aioli or level up that lunchtime sandwich. Make potato or egg salad, or deviled eggs!
How to Hard Boil Eggs
- Place the eggs in a single layer in a saucepan. Add enough water to cover the eggs by at least one inch.
- Bring eggs to a boil and turn off heat. Cover the pot and remove from the burner. Allow the eggs to stand in the hot water for 15 minutes. 12 minutes for medium eggs.
- Drain the hot water from the eggs and run cold water over eggs. Soak in an ice bath for 15 minutes, or until the eggs are completely cooled.
- Peel eggs by cracking the shell and peeling from the large end. Hold egg under running cold water or dip in a bowl of water to ease off shell.
This cooked egg mayonnaise recipe was written for Hobby Farms magazine online. Click here to subscribe.
