2 packs (of 3oz each) Sliced Jambon Sec
1 cup Moutarde a l’Ancienne
- 2 large eggs
- 1 tsp. caraway seeds
- 1 cup grapeseed or vegetable oil
- 2 cups torn ½” pieces rye bread
- 2 Tbsp. Banyuls vinegar or white wine vinegar
- 2 tsp. fresh lemon juice
- ½ cup extra-virgin olive oil
Preheat oven to 200°. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1–1 ½ hours. Let cool; crumble.
Place eggs in a small saucepan; add water to cover by 1½”. Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
Spread aioli on plates, top with ham, and sprinkle with mustard powder.Recipe by Terrence Gallivan and Seth Siegel-Gardner
Photograph by Cedric Angeles