Italian Russian Salad with Homemade Mayonnaise and Cornichons

12 ingredients

14 steps

What you need

Restated from the original video

1
Put the eggs in a small pan, cover with cold water and bring to a boil. Cook for 9 min from the boil, then move them to a bowl of cold water.
2
Peel the potatoes and carrots and cut both into 5 mm (1/4 in) cubes.
3
Steam the potatoes over boiling water for 10 min.
4
Add the peas to the steamer and cook 7-10 min more.
5
Add the carrots, cover and steam until every piece is tender but still holds its shape, 5-7 min.
6
Spread the vegetables in a wide bowl.
7
Peel the eggs and cut them into small dice. Chop the cornichons just as small.
8
While the vegetables are still warm, add the eggs and cornichons. Season with salt, pepper, the olive oil and a splash of vinegar, fold gently and leave to cool.
9
Make the dressing: combine the yolks in a tall bowl with a pinch of salt, a little pepper and the 2/3 tsp vinegar.
10
Beat with an electric mixer while pouring in the sunflower oil in a thread-thin stream. Go very slowly at first, or the dressing can split. Keep beating until it is thick and pale.
11
Beat in the lemon juice until the dressing is soft and spoonable.
12
The yolks stay raw, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.
13
Fold the dressing into the cooled vegetables until everything is evenly coated. Taste for salt.
14
Cover and chill for at least 1 hour before serving.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.