The Deligram is an ode to the artisanal food and beverage makers of New York. And we love when our friends give us tips and tricks from their kitchen. This week, food-obsessed OG French cool girl and former New York resident Garance Doré, who recently launched an eponymous beauty brand, shares the one simple thing she always does at home “One thing that I think is lost and should make a comeback is to make your own mayonnaise,” she says. “It is easy, delicious, and so much healthier! And very chic, I think.”
The ingredients:
2 room temperature egg yolks
1 cup olive oil
1 tablespoon of mustard (a simple one to find everywhere around the world is Maille)
1 pinch of salt
The recipe:
“The secret is to mix everything except the olive oil. The olive oil needs to come very slowly, very gradually as you whisk. I do it with a mixer because that way I don’t fail!”
Advanced placement:
“Also, add garlic and lemon juice and you have an aïoli.”
Now, how do you make your own mayonnaise? Tell us your tricks!
I have strong feelings with this subject, especially when people order « aioli » or write it on menus not knowing the difference and clearly what very simple and so delicious mayonnaise. Thank you for clearing the subject.
I thought you should use a neutral oil for mayonnaise as olive oil is too strongly flavored for good Mayo
I have strong feelings with this subject, especially when people order « aioli » or write it on menus not knowing the difference and clearly what very simple and so delicious mayonnaise. Thank you for clearing the subject.