Jacques Pépin’s Oeufs Mayonnaise

Photo: Murray Hall • Food Styling: Camille Becerra. Photo: Murray Hall • Food Styling: Camille Becerra

One of the best sauces ever created, and perhaps the most useful, mayonnaise is a smooth emulsion of raw egg yolks and oil that’s good with many cold foods: eggs; cooked vegetables such as asparagus, broccoli, and artichokes ; fresh tomatoes and vegetable salads; poached fish and shellfish; and chicken. I like making it with mustard because it is a powerful binder and, with the yolk, holds the emulsion together. The oil should be at room temperature—if it’s cold, the mayonnaise will separate. Like most people, I rely on store-bought mayonnaise for everyday use, but when dishes put the sauce front and center—as in oeufs mayonnaise—I always make my own. The mayo recipe yields 2½ cups, which will leave you with a surplus for future meals.

Oeufs mayonnaise are a delicious first course that was a favorite at my mother’s restaurant in Lyon when I was a teenager. Since I usually have all the garnishes in my refrigerator, nothing could be easier to prepare, though it’s important to cook the eggs properly.

Featured in “ Is This Two-Ingredient Recipe the ‘It’ Dish of 2024? ” by Anna Hezel.

Yield: 2 Time: 25 minutes

Ingredients

For the mayonnaise:

• 2 Tbsp. Dijon mustard
• 1 Tbsp. tarragon vinegar, or white wine vinegar
• ¾ tsp. fine salt
• ½ tsp. freshly ground white pepper
• 3 large egg yolks
• 2 cups mild olive oil, or vegetable oil

For the eggs:

• 4 large eggs
• 1 Tbsp. ketchup
• Hot sauce, such as Tabasco
• Bibb lettuce leaves, for serving (optional)
• 4 oil-packed anchovy fillets
• Capers and finely chopped red onion, to taste

Instructions

1. Make the mayonnaise: In a large bowl, whisk together the mustard, vinegar, salt, white pepper, and egg yolks. Whisking continuously, very gradually add the oil, starting with a few drops at a time, until all the oil is incorporated and a thick sauce forms. (Alternatively, in a food processor or blender, pulse together the mustard, vinegar, salt, white pepper, egg yolks, and 1 tablespoon of cold water. With the motor running, in a slow, steady stream, add the oil and blend until thick.) Scrape into a bowl, cover, and refrigerate until ready to use.
2. Make the eggs: Into a medium pot of boiling water, gently lower the eggs. Bring the water back to a boil, then turn the heat to medium-high and simmer for exactly 9 minutes. Pour out the hot water and shake the pan to crack the eggshells. Fill the pot with cold water and ice and set aside to cool.
3. In a small bowl, stir together the ketchup, a few dashes of hot sauce (or to taste), 3 tablespoons of the reserved mayonnaise, and cold water as needed to make a thick, pourable sauce.
4. Shell the eggs and halve them lengthwise. On four plates, make beds of lettuce if desired. Divide the eggs evenly cut-side down among the plates, then spoon evenly with the ketchup-mayo sauce and top with the anchovies, capers, and onion.