tipstools videos 2008 04 making mayonnaise

Eggs barely hard-cooked, dolloped with housemade mayo: without this simple, affordable bistro food, I would surely have perished under a bridge on the banks of the glittering Seine. A few bucks buys you a seat at a rickety table on a busy street for as long as you wish, leaving you free to jot remembrances and ideas as you soak up the sights, sounds, and smells of Paris. A crust of baguette dipped in the heavenly silkiness of real mayonnaise, a bite of egg, a sip of crisp lager, and you will want for little else in life, ever again, so long as you live. The waiter will scrupulously not talk to you. The beauty who spares you a cigarette flashes only a fleeting smile before vanishing. You are free, wonderfully alone. Most of my jotted remembrances and ideas revolved around my unending astonishment at just how good real mayonnaise can be. To emphasize the distinction between the ethereal wholesomeness of handmade mayo and the gelatinous goop that comes from a jar, I still refer to it by its breathy French name—just say it: oeuf mayonnaise. Homemade mayonnaise normally calls for a sprinkle of salt, but dissolving the salt in the sauce is a missed opportunity. Sprinkling little rubies of coarse alaea salt over a plop of mayonnaise reveals the clandestine romance of salt and sauce, animating this inscrutable dish, drawing attention to its splendors, and lending a glimpse of Paris to your day.