Delia Smith's creamy homemade mayonnaise should be stored in a screw-top jar in the fridge for no longer than a week. First of all, put the egg yolks into the basin, add the crushed garlic ...
Push some fennel herb into the cavities. To make the mayonnaise, in a bowl or food processor, whisk together the egg yolk, vinegar and a pinch of salt. Start adding the oil very slowly ...
Peel eggs and quarter lengthwise. In a medium bowl, combine eggs, mayonnaise, a pinch of salt, 1 tablespoon oil and chives. Gently mix so some chunky egg pieces remain. Add more mayonnaise ...