Because I use whole soft-boiled eggs and not just the yolks, this simple recipe makes the thickest, best mayo that you can imagine. It keeps for up to a week in the fridge.

　　

Ingredients

makes 3 cups

　　2 teaspoons kosher salt

　　3 large eggs

　　1 1/2 tablespoons Dijon mustard

　　2 cups canola oil

　　

Step 1

Fill a pot with enough water to cover the eggs plus 1 inch. Add 1 teaspoon of salt. (Th is will make peeling the eggs easier once they’re cooked.) Bring the water to a boil.

　　

Step 2

Carefully lower the eggs into the boiling water. Simmer the eggs for 4 minutes, until soft boiled. Lift the eggs out of the water with a slotted spoon and immediately run under cold water. (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)

　　

Step 3

Crack the eggs on the counter and scoop them out into a food processor. Add the mustard and the remaining 1 teaspoon salt. Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube. The mayo will be super thick.

　　Michael's Genuine Food