Œufs Dur Mayonnaise is a classic French bistro dish. Beginning of the 20th century the instruction was simple: make mayonnaise (egg yolk, white wine vinegar, oil, salt and white pepper), quarter or halve hard boiled eggs and place these on a layer of mayonnaise.Today’s versions use mayonnaise with mustard. Delia Smith adds garlic to her … More Eggs with Mayonnaise
In the 1860’s Lucien Olivier was chef of the restaurant Hermitage in Moscow. The restaurant served a dish with luxurious ingredients, such as pheasant, caviar, lobster, tongue, potatoes, pickles and lettuce with a sauce, perhaps sauce Provençal. These ingredients were served separately on one plate. One evening some of the guests combined the ingredients into … More Salade Piémontaise
Over the years we wrote about a range of sauces, from very classic Béchamel to intriguing sauces like Kimizu and Cameline. But for some reason we never wrote about mayonnaise!The average Dutch person consumes some 2.2 kilo of mayonnaise per year, same for the US. These figures are based on mayonnaise produced by companies like … More Mayonnaise
Cook and Drink 