Egg Mayonnaise, Khmer Ketchup
Ingredients
-
Egg yolk
1
-
Dijon mustard
1 tsp
-
Wine vinegar
1 tsp
-
Oil
200ml
-
Ketchup Khmer Sauce
1 tsp
-
Black Kampot Pepper
-
Salt
-
Eggs
2-4
Whisk the egg yolk, mustard, salt, Black Kampot Pepper and Khmer Ketchup Sauce in a bowl. Add the oil a little at a time until an emulsion forms. Continue whisking until you obtain a good, relatively firm consistency.
Cook the eggs for 9-10 minutes. Remove from the heat. Leave to cool. Serve with Khmer Ketchup mayonnaise.
