Oeufs Mayonnaise

Ingredients

• 5 pcs Eggs
• 2 tsp Dijon Mustard
• 1 pcs Egg Yolk
• 150 ml Sunflower Oil
• 1 tsp White Wine Vinegar
• 0.75 tsp Kosher Salt
• 0.25 tsp White Pepper
• 1 pcs Little Gem Lettuce
• 6 pcs Chives
• 6 pcs Parsley

Method

1. Bring a saucepan of water to a gentle boil over medium heat, lower in {eggs}, and cook until the whites are set and the yolks are firm yet still creamy. Lift out and cool quickly so the yolks stay tender and the shells peel cleanly.
2. In a mixing bowl, whisk {egg_yolk} with {dijon_mustard}, {white_wine_vinegar}, {kosher_salt}, and {white_pepper} until smooth, then stream in {sunflower_oil} slowly while whisking constantly to build a thick, glossy mayonnaise. Taste and adjust with a little more {kosher_salt} if needed.
3. Separate and rinse {little_gem_lettuce}, then dry well so the leaves stay crisp. Finely slice {chives} and finely chop {parsley} for a fresh finish.
4. Crack and peel the cooled {eggs}, then halve them neatly lengthwise for a clean bistro presentation.
5. Arrange {little_gem_lettuce} on chilled plates, nestle in the halved {eggs}, and spoon or pipe over the {mix_mayonnaise} output generously. Finish with {chives}, {parsley}, and a final light pinch of {kosher_salt} for brightness and contrast.