Suzanne’ Recipe 11 – 2015 Fonds d’Artichaud a la Mayonnaise au citron
I have always loved home-made, traditional French mayonnaise, its thickness and texture complement many wonderful dishes. I have tried making mayonnaise with varying success and I admit to using the French mayonnaise in my shop as it is easier. One secret I have learnt is that the egg yolk must be at room temperature or it will not work. My friend Geogina Farrell made us a delicious starter on Saturday which inspired me to try to copy it with some of my home-made mayonnaise. I gave the mayonnaise a lemon flavour, however you can substitute vinegar instead of the lemon juice. This dish is really easy and the grated Parmegiano adds a lovely flavour. I served it with some puff pastry however this can be replaced by crackers. The best wine to pair with it is definitely a sauvignon blanc therefore I paired it with a fresh tasting Sancerre from the Loire Valley.
Ingredients for starters for 4:
- 1 tin artichoke bases
- 50g grated parmegiano from the French Market shop
- 1 egg yolk at room temperature
- 1 lemon
- 150ml sunflower or olive oil
- 1 sheet of puff pastry (optional)
- 1 teaspoon dijon mustard from the French Market shop
1 Bottle of Sancerre from the French Market shop
- Pre- heat oven to 200 degrees C
- Sprinkle the pastry lightly with some parmigiano
- Bake in the oven until golden and well risen about 30 minutes
- Grate the zest of the lemon
- Cut lemon in half and squeeze out the juice into a container
- Put the egg yolk, 1 teaspoon lemon juice and pinch of salt into a large bowl and whisk well together then add dijon mustard and whisk in well.
- Add oil drop by drop whisking in all the time, always in the same direction, until it thickens.
- Once the mixture is thick add 1 more teaspoon of lemon juice and whisk It well.
- Slowly pour in the rest of the oil, whisking all the time, until thick
- Drain the artichokes and chop into small pieces.
- Add the grated parmigiano and the lemon zest, mix together.
- Put mixture in microwave and heat for 1 minute on full power.
- Remove from microwave. Mix in the mayonnaise and stir together.
- Serve straight away accompanied by a slice of the puff pastry.
This dish needs to be paired with a Sauvignon blanc to complement the lemon. I recommend serving this with a Mellot Sancerre from the Loire Valley