|Basic mayonnaise mixture - see related recipe below|
|9 large eggs|
|18 medium cornichons (baby gherkins) sliced lengthways|
|about 18 small black olives|
|about 18 anchovies|
|Need help with conversions?|
This recipe is adapted from Delia's Complete How To Cook
Place the eggs in a pan in cold water. Bring them up to the boil and boil for 6 minutes, then cool them rapidly under cold, running water and leave them in the cold water for about 2 minutes.
Next, remove them from the water, peel off the shells, cover the eggs with clingfilm, and leave them in a cool place until needed.
Now cut the eggs in half, arranging three halves on each plate, top with a heaped tablespoon of the mayonnaise and garnish with the cornichons and olives.
Serve with a couple of anchovies per person draped over the mayonnaise in a criss-cross pattern.
Any leftover mayonnaise should be stored in a screw-top jar in the fridge, but for no longer than a week.
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The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
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