I have a dubious record when it comes to making mayonnaise from scratch. I have only tried it twice, and neither could be considered a success. The first time was an utter failure, with the mayo never thickening and coming together. The next time, the mayonnaise came together but I didn’t like the flavor. I think it was the olive oil I chose; the flavor was too strong for mayo.
So I was a little nervous making this week’s Cook the Book Fridays recipe, which features homemade mayonnaise.
Hard-Cooked Eggs with Chervil Mayonnaise is something I knew we would like, as long as the mayonnaise turned out okay. My husband is often requesting or making hard-boiled eggs. The mayonnaise sounded promising as it is made from a neutral-tasting oil (I used grapeseed oil) and flavored with a bit of Dijon mustard, shallot, and fresh chervil.
First I made the hard-cooked eggs. Rather than follow the recipe in My Paris Kitchen, I used my new favorite method: the Instant Pot. Perfect, easy-to-peel, hard-cooked eggs, every time!
Then I set about making the mayonnaise. Success! Whew!
The hard-cooked eggs and mayonnaise are served on a bed of butter lettuce with a few wedges of tomatoes. We enjoyed the eggs and homemade mayo quite a lot. My husband and I agreed that homemade mayonnaise probably isn’t worth it for most situations, but for this dish it really made a positive difference.
If you are interested in trying chervil mayonnaise, or even plain mayo, you can find recipes for both in David Lebovitz’s My Paris Kitchen.