I like the taste and texture of egg yolk, the freshness and crunch of cucumber, and savoury and oiliness of anchovy.
And I like to make my own mayonnaise with free range egg yolk, whole grain mustard, peanut oil, lemon juice, white wine vinegar.
So I make this simple sandwich for this lazy Saturday brunch with the leftover bread on the table.
Mayonnaise (makes 300ml):
- 2 egg yolks
- 1 teaspoon white wine vinegar
- 1 teaspoon whole grain mustard
- salt and white pepper
- 1 teaspoon lemon juice
- 300ml peanut oil
Whisk the egg yolks with white wine vinegar, mustard for about 1 minute. While whisking constantly, slowly add in peanut oil, droplet by droplet until the oil has been well absorbed. Then increase to teaspoon by teaspoon until well absorbed. Don’t stop whisking until all the oil has been added. Season with salt, white pepper, and lemon juice. Will keep for about 1 week in the fridge.
For the sandwich (serve 1):
- 2 hard-boil eggs
- half cup chopped cucumbers
- 4 anchovies preserved in oil
- 1 and half tablespoons hand-made mayonnaise
- 3 slices of bread, toasted
Mix all the ingredients (except the bread) and spread on the bread as shown in the picture.
I can feel the heat of the summer already, sweating in my living room now.
