Jacques Pépin’s Oeufs Mayonnaise Recipe
Our classic oeufs mayonnaise recipe comes from none other than Jacques Pepin, the culinary legend and cookbook author who was born in Lyon, France.
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Cooking tools:
- Mixing bowl
- Whisk
- Food processor
- Blender
- Measuring spoon
- Measuring cup
- Pot
- Slotted spoon
- Chef's knife
- Cutting board
- Plate
- Spoon
- Refrigerator
- Stove
- Ice
- Colander
- Serving platter
Ingredients
- 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
- 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
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