RECIPE: Egg mayo à la Joris from the cookbook Chez Bijdendijk

In the new cookbook Chez Bijdendijk Chef Joris Bijdendijk (known for RIJKS*, Wils*, and Wils Bakery Café, among others) takes you on a culinary adventure to France. Your Little Black Book is sharing some recipes from the cookbook that everyone should try at home. Happy cooking!

© Chez Bijdendijk

ingredients: Egg mayo for 4 people

for the mayonnaise
1 egg yolk
1 tbsp Dijon mustard
10 ml sushi vinegar
125 ml sunflower oil

and further
8 eggs
Maldon sea salt flakes
a few leaves of flat-leaf parsley
4 tbsp parsley oil
(see page 56 optional)

this is how you make: Egg mayo from chez bijdendijk

Egg mayonnaise has become increasingly popular in Dutch restaurants in recent years. And there are significant differences: the degree of cooking of the egg, the thickness of the mayonnaise, the flavor, and not to mention the use of other toppings like anchovies or bottarga. The variations are endless. In France, there are even competitions to see who makes the best egg mayo. In any case, it remains a simple yet above all delicious preparation. It's also delicious to vary the salt; try celery salt.

Bring a pan of water to a boil. Boil the eggs (refrigerated) for 7 minutes. Immediately cool them under cold running water.

Make the mayonnaise. In a bowl, whisk together the egg yolk, mustard, and sushi vinegar. Gradually drizzle in the sunflower oil, whisking constantly, until you have a smooth mayonnaise. It should be nice and thin.

Once the eggs are completely cooled, peel them and halve them lengthwise. Spoon a dollop of mayonnaise onto each plate and top with 4 egg halves. Garnish with sea salt flakes and parsley leaves. Drizzle with parsley oil, if desired.

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© cookbook Chez Bijdendijk

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