Russian Olivier Salad with homemade mayonnaise

👨‍🍳 Method

To assemble

1. 1
   Cook the potatoes in their skins and the carrots in a pot with cold salted water, 20–25 minutes from the boil, until a knife slides in easily and they are still whole.

   StovePot
2. 2
   Let cool, peel the potatoes and the carrot and cut into about 1 cm dice.

   KnifeCutting board
3. 3
   Also cut the eggs and pickles into small, even dice.

   KnifeCutting board
4. 4
   Add the pickles, eggs, carrot and peas.
5. 5
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
6. 6
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
7. 7
   Add the lemon juice and stir. Taste and adjust the seasoning.
8. 8
   Gently mix with the mayonnaise, salt and black pepper and chill in the fridge for at least 1 hour.

   Refrigerator