Egg mayonnaise and garrigue recipe
Today, revisit a bistro classic with Numa Muller's egg mayonnaise with garrigue. The Arlesian chef's twist? A mayonnaise with thyme and rosemary, in homage to his native Provence!
- 500 ml of neutral oil
- 4 eggs
- A sprig of thyme
- A sprig of rosemary
- 1 citron
- 2 tablespoons of Dijon mustard
- 2 tablespoons of red wine vinegar
- Cell
- 50 g de sucre
- 100 g of water
- 150 g of vinegar
- 2 red onions
- Chives
- In a saucepan, combine the sugar, water, and vinegar. Bring to a boil, then remove from heat. Peel the onions and slice them into petal shapes. Pour the still-warm vinegar mixture over the sliced onions and let them sit for a few minutes.
- In a saucepan, pour the oil over the thyme and rosemary. Heat gently until the herbs are lightly infused. Remove from the heat and let cool. Once cooled, strain the oil through a fine-mesh sieve. In a mixer, combine the infused oil, two egg yolks, red wine vinegar, mustard, and salt. Whisk until the mayonnaise thickens. Add the juice of one lemon. Cook the eggs for 7 minutes in boiling water, then plunge them into a bowl of ice water. Peel, halve, and top with mayonnaise, pickles, and chopped chives.
Red onion pickles: In a saucepan, combine the sugar, water, and vinegar. Bring to a boil, then remove from heat.
Peel the onions and cut them into petal shapes.
Pour the still-warm vinegar mixture over the chopped onions and let it sit for a few minutes.
Mayonnaise and hard-boiled eggs: In a saucepan, pour the oil over the thyme and rosemary. Heat gently until the herbs are lightly colored. Remove from the heat and let cool.
When the oil has cooled, filter it using a sieve.
In a mixer, combine the infused oil, two egg yolks, red wine vinegar, mustard, and salt. Whisk until the mayonnaise thickens.
Add the juice of one lemon.
Cook the eggs for 7 minutes in boiling water then plunge them into a tub of ice.
Peel, cut in half then top with mayonnaise, pickles and chopped chives.
