Classic French Starters: Vinaigrette & Oeufs Mimosa {day nine}

{day nine} Classic French Starters- oeufs mimosa and vinaigrette
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 recipes are easy and quick to make.
 20151005_oeuf mimosa carottes rapees

Oeufs Mimosa

Ingredients
  • one egg per person
  • mayonnaise
  • lettuce leaves
  • black pepper
  • Fresh parsley
Method
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.
4. Eat!
 Oeufs Mimosa Collage

Vinaigrette Classique

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.
 
Ingredients
  • 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
Method
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!
Vinaigrette Collage
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