French "eggs mayonnaise" or "oeufs mayonnaise" recipe?
I am looking for a recipe for a French appetizer called oeufs mayonaise. From what I can gather, it's hard boiled eggs, cut in half and topped with homemade mayo. Has anyone had this? Was there anything else added? (other than some cholesterol lowering medication?) Thanks!
I understand this is an everyday simple version of an haute cuisine dish oeufs a l'ancienne. Poached or soft-boiled eggs are coated with a velouté or a white chaud-froid, perhaps with madeira. Traditionally, it's decorated with truffles and aspic.
Of course, I will try this immediately, the next time I have most of the day to fix a few eggs for appetizers.
Kidding aside, other than pretty garnishes, like veggies cut into shapes and parsley sprigs, I think eggs and a flavorful mayo about does it. They're a nice appetizer with a few other savory bites.
You have peaked my curiosity, so went to "google". Here are some sites that may be of interest to you:
It's exactly as you say. Usually served on a lettuce leaf, which could be considered anti-cholesterolinic. Actually, homemade mayonnaise is not that deadly. I always use safflower oil for mine. All the ingredients should be at the same temperature to guarantee that the mayonnaise will emulsify, or thicken:
Loosely combine one egg yolk with a tablespoon of Dijon mustard. Allow to sit for a few minutes while you pray to the mayonnaise god. Whisking continuously, add oil in slow trickle. It should become mayonnaise. When you have a good cup or cup and a half, add a squeeze of lemon, salt and pepper. If the oil refuses to emulsify, don't cry: you can try again with the same stuff: just let it sit until the oil rises, pour it off, and repeat the whole process.
I am delighted with herb and garlic mayonnaises and the Alice Waters "green goddess dressing" recipe printed here, which is mayonnaise augmented with avocado, garlic, a shallot, lime juice, and fresh parsley, tarragon, basil, dill - all the good stuff.
In a French cafeteria, the mayonnaise is usually squirted onto the hard-boiled egg decoratively, with a poche à douille i.e. cake decorator.