Oeuf Mayonnaise

• 4 large eggs
• 4 three-finger pinches sel gris
• 2 egg yolks, large
• 1 teaspoon fine Dijon mustard
• 1 teaspoon fresh lemon juice or white wine vinegar
• 3 grinds finely ground black pepper
• 1 cup sunflower oil
• 1 clove garlic, peeled
• 4 leaves iceberg or other large-leaf lettuce
• 8 two-finger pinches coarse alaea volcanic salt
• 1 crusty French baguette, sliced diagonally into thick pieces

1. Start with all ingredients at room temperature.
2. Put the eggs in a small pan, cover with cold water, and add the sel gris.
3. Cover the pan, place over high heat, and bring to a boil.
4. Turn the heat down to a simmer and cook the eggs for 8 minutes.
5. Drain, cool the eggs under cold running water, and refrigerate.
6. Combine the egg yolks, mustard, lemon juice, and pepper in a mixing bowl.
7. Beat with a whisk until the yolks turn foamy and pale yellow.
8. Slowly drizzle in the oil 1 or 2 tablespoons at a time, whisking continuously to emulsify the oil with the egg.
9. The yolk-oil mixture should thicken as more oil is added.
10. Continue until all the oil is incorporated and the mayonnaise is as thick as pudding.
11. Insert the garlic clove in the middle of the sauce.
12. The mayonnaise can be refrigerated to store (tastes best within a week).
13. Meanwhile, peel the eggs, slice in half, and arrange them atop the lettuce on 4 serving plates.
14. Put a large dollop of mayonnaise over each of the egg halves and sprinkle with the alaea salt.
15. Serve with the baguette slices.

eggs, threefinger, egg yolks, mustard, lemon juice, ground black pepper, sunflower oil, clove garlic, salt, crusty

Taken from www.epicurious.com/recipes/food/views/oeuf-mayonnaise-382469 (may not work)