For our first classic French recipes of the month, I wanted to feature traditional French starters that you would be unlikely to eat in a restaurant but would be quite standard fare at home. Today’s vinaigrette recipe is easy and quick to make, and goes brilliantly well with Oeufs Mimosa and grated carrots.
Oeufs Mimosa Recipe
- one egg per person
- lettuce leaves
- black pepper
- Fresh parsley
1. Boil the eggs for 10 minutes. Remove the hard-boiled eggs from the water, cool them down in cold water straight away and peel them.
2. Cut eat egg in half length-wise. Remove the yolks carefully from each half and place them in a bowl. Squash the yolks with a fork before mixing them with a generous amount of mayonnaise. the mixture should hold together well, with just enough mayonnaise for the two tastes to blend without overpowering each other.
3. Put a teaspoon of the yolk mixture back in the middle of the egg whites and place each half on a bed of lettuce leaves. Grind a bit of black pepper over each and decorate with parsley.
Classic Vinaigrette Recipe
This is a recipe for the simplest of vinaigrette. You can make it more interesting by adding some or all of the following: 1 tsp of lemon juice, a clove of crushed garlic, some finely chopped shallots. A shallots’ vinaigrette is particularly great with plain green salad.
- 1 tsp Dijon mustard
- 2 tbsp Vinegar (white wine, red wine or cider vinegar) – whichever one you choose, do not use malt vinegar!
- 3 tbsp olive oil
- a pinch of salt and pepper
1. Whisk all the ingredients together well.
2. If the vinaigrette is too thick for your liking, add a tbsp of water. If it is too sour, just add a little olive oil.
3. Serve mixed in grated raw carrots for the ultimate French classic!