1 to 2 tablespoons lemon juice or white wine vinegar, to taste
¼ teaspoon salt
Pinch of white pepper
(Up to 1 ½ teaspoons Dijon mustard)
1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
Salt and white pepper to taste
Sub-recipe steps
Have ready a balloon whisk and a medium bowl or affix the whisk attachment to a stand mixer. Whisk together until smooth and light: 2 large egg yolks, at room temperature; 1 to 2 tablespoons lemon juice or white wine vinegar, to taste; ¼ teaspoon salt; Pinch of white pepper; (Up to 1 ½ teaspoons Dijon mustard)
If using a stand mixer, increase the speed to medium-high. Very gradually whisk in: 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
As the mixture thickens—when about one-third of the oil has been added—whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Whisk in: Salt and white pepper to taste
Serve immediately, or refrigerate for up to 1 week.
Place all the ingredients from version I in a narrow jar just wide enough to fit the end of an immersion blender (most immersion blenders come with such a jar—use it if possible). Place the end of the blender into the jar so it touches the bottom. Start the blender on medium speed, keeping it at the bottom of the jar until you can see the mixture form a vortex, thicken, and become opaque. Slowly lift the blender up and pulse it a couple times up and down to make sure all the oil is incorporated.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 1 cup mayonnaise, store-bought or homemade
1 tablespoon minced cornichons
1 tablespoon drained small capers, finely chopped
1 tablespoon chopped parsley
1 ½ teaspoons chopped tarragon
1 small garlic clove, minced
½ teaspoon Dijon mustard
Salt and black pepper to taste
1 (1 Hard-Boiled Egg, finely chopped)
Let's Cook
Step 1.
Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade; 1 tablespoon minced cornichons; 1 tablespoon drained small capers, finely chopped; 1 tablespoon chopped parsley; 1 ½ teaspoons chopped tarragon; 1 small garlic clove, minced; ½ teaspoon Dijon mustard; Salt and black pepper to taste; (1 Hard-Boiled Egg, finely chopped)
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