Oeufs mayonnaise

A legend in French cuisine. A star in bistros, lunch counters, home dinners, and parties. A food so simple to make, yet that requires precision, starting from finding the perfect egg to preparing the sauce that is the right consistency to cover the egg easily but not slide off, keeping in mind that the mustard has to be present in every bite and it should be served on lettuce.

4-6 large, boiled eggs

sauce:
1 generous tsp of Dijon mustard
1 medium egg yolk
sea salt to taste
freshly ground pepper to taste
60-80 ml mild neutral oil
1 tsp sweet cream

Prepare mayonnaise. Put the egg yolks, mustard, salt and pepper in a bowl and whisk with a hand whisk. Whisking continuously, add the oil in a VERY slow stream. After a while, stop adding oil, continue whisking, and check the consistency. Add more oil until you have reached the desired mayo consistency (it should be thick). Finally, add cream and incorporate. Mayonnaise can also be prepared in a blender. In that case, add all the ingredients, except the oil, to the blender and process. Add the oil slowly while processing at the slowest speed until thickened. The sauce has to be medium-thick so that it easily covers the eggs.

1-1.5 eggs per person