Egg Mimosa and Mayonnaise

Nothing tastes better than freshly-made Mayonnaise! Eggs are fairly safe now that they are date-stamped. If in doubt, then feel free to use pasteurised eggs.

INGREDIENTS

2 egg yolks
1 tsp of white wine vinegar
1 pint of unscented oil, sunflower or rapeseed
Salt and pepper
4 hard-boiled eggs
4 tbsp Mayonnaise
1 tin of tuna drained
Lemon
Lettuce
2 spring onions, finely chopped
1 tbsp chopped parsley.

METHOD

Mayonnaise:
Place the egg yolks and vinegar in a large bowl
Using an electric whisk, emulsify the egg for 20 seconds
Start adding the oil one tsp at a time while whisking
Wait until the oil has been incorporated before adding moreAs the sauce gets thicker add more oil, more frequently 
When you reach the stage of usual mayonnaise, season to taste and add a few drops of lemon juice. 
Refrigerate and use within 3 days.

Egg Mimosa

Mix the mayonnaise, tuna and spring onion. Carefully halve the eggs. Scoop the yolk. Lay the egg whites over the salad. Fill with the tuna mix. 
Using a cheese grater or a sieve, sprinkle the cooked yolk over the filled eggs. 
This may be prepared in advance with only the last stage left until needed.