Hard-boiled egg mayonnaise with wasabi
Published on 19 August 2024
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Delicious, slightly spicy mayonnaise made with hard-boiled eggs. The original claims this avoids pasteurised-egg and salmonella concerns and is entirely risk-free. I served it with TERIYAKI SALMON, on the blog, a delicious East Asian-inspired dish. I keep these ingredients for sushi; rice vinegar and wasabi are readily available.
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Method
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I put eggs in cold water, boil for 10 minutes from boiling, cool under cold running water and peel.
I chop and cool.
I put egg and rice vinegar in a blender beaker.
I add salt.
A tablespoon of wasabi; adjust heat, as products differ.
I start blending.
I add vegetable oil, moving the blender up and down.
I put in a bowl, cover and refrigerate. For my dish, I piped small dollops.
Original source: https://incucinaconlilly.com/2024/08/19/maionese-con-uova-sode-all-wasabi/