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!
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.
You have peaked my curiosity, so went to "google". Here are some sites that may be of interest to you:
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.
In my youth, egg mayonnaise was often a starter on restaurant menus. Havn't seen it here in the UK, or in France, for 20 years or so - interesting to know it's still around.
The closest I get to it today are the egg mayonnaise sandwiches that just about every sandwich shop offers. Good sandwich, particularly when cress is added.