Tuesday, July 13

Whole Egg Mayonnaise

Mayo at coating density

Although this is a Hellman’s household, homemade mayonnaise is something we cannot live without. We serve a pungent garlic mayonnaise, aioli, on roasted baby new potatoes. And rouille, it’s saffron-tinted and cayenne-spiked cousin on top of fish soup. This recipe for whole egg mayonnaise is a simple and light version. It uses a whole egg instead of the more traditional egg yolk and lots of mustard and lemon juice. We save jam jars and use


Oeufs durs Mayonnaise

Oeufs durs mayonnaise

When I was 14 on my first trip to France, I ate oeufs durs mayonnaise, two hard-boiled egg ovals coated with fresh mayonnaise. Oeufs mayo for short was a revelation, slightly tangy mayonnaise and hard cooked eggs, like a deconstructed egg salad. I find any excuse to make it including at breakfast or at lunch with roasted beets vinaigrette and other garnishes. Jump to Recipe On my maiden trip to France, I looked for oeufs


Watermelon Burrata Caprese

Watermelon Burrata Caprese

When a watermelon arrives in our kitchen, we get busy. Make room in the fridge. Dispatch the orb into manageable sections. Think of ways to use it. Cubes for snacking, fat slices for dessert and hot-weather salads. This Watermelon Burrata Caprese is a riff on the ubiquitous mozzarella, tomato and basil salad. Fresh basil brings out the delicate flavor of ripe sweet watermelon. Luscious burrata cheese balances the sweetness and peppery roasted almonds make the


"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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