I was recently on a vacation in Marseille, and I was really taken by the mayo there. This was often served with frites. Does anyone know a brand I could get in the west coast US that would be similar?

The main difference I noticed was a slight tang to it? Not sure how to describe it better. Hopefully someone has had it. 😅

  • kindenough@kbin.earth
    10·
    2 个月前

    One egg yoke, 3 tea spoons of fine French Dijon mustard, salt and sunflower oil is all you need for French mayonaise. Have everything at room temperature, it is important. Also, I recommend using a whisk, it will have a better firmness than with a stick blender. Whisk the egg yoke, salt and mustard. Add the oil very carefully, and don’t whisk too fast.

    Common French brand mayonnaise:

    Amora mayonnaise Bénédicta mayonnaise

    • Paradachshund@lemmy.todayOP
      1·
      2 个月前

      Thanks for the info! What I had in France came out of a packet, so definitely wasn’t homemade. I don’t doubt doing it this way is good, though.

  • just_another_person@lemmy.world
    10·
    2 个月前

    There’s a few different kinds of popular mayonnaise in France you may be referring to: the hard Dijon flavored stuff, or the type with more vinegar (used a lot for fries).

    This brand makes some great stuff: https://maille.com

    • Paradachshund@lemmy.todayOP
      2·
      2 个月前

      OK, got it. I think I probably had the more vinegar kind. It was also served with moules frites.

      I’ve definitely gotten grain mustard from that brand before, so I’ll keep an eye out for it. Thanks. 👍

  • Chef_Boyargee@lemmy.world
    5·
    2 个月前

    Absolutely seconding making one’s own mayo. I do keep Duke’s mayo in the fridge for ease of use though. Busy with kindergartner/shift work/etc. Duke’s has a decent acidic zing that a lot of the other brands don’t have (imo)

    Edit to add, some folks will even use pickle juice in lieu of their vinegar. Don’t be afraid to use different types of vinegar as well. I like to use apple cider vinegar or legit Spanish sherry vinegar when I’m feeling fancy.

  • Binzy_Boi@feddit.onlineEnglish
    4·
    2 个月前

    You can make mayonnaise with relative ease at home using a blender or food processor. If you can figure out the name of the specific type of mayonnaise, it would likely be easier to make it from scratch than finding it ready-made at the store.

    I’m making a few assumptions here ofc, but the main downside that comes to mind is how long it’d keep for, as you wouldn’t have much if any preservatives in the homemade product, though can’t say I’m experienced with that at all to properly comment.

  • Fuckswearwords@lemmy.world
    3·
    2 个月前

    The difference is vinegar. Idk why but most American mayos are sweet instead of tart. Acidic mayo is way better imo. They keep trying te sell Hellman’s over here but barely anyone buys them.

    • Paradachshund@lemmy.todayOP
      1·
      2 个月前

      Yeah the sweet stuff isn’t my thing either. Thankfully only a few are like that here. The others aren’t acidic, but they’re more just savory, not sweet. “Best Foods” is a pretty standard American style mayo from my experience, and isn’t sweet.

  • meaz@scribe.disroot.org
    3·
    2 个月前

    I’m French. I always do my own mayonnaise. You take one egg yolk and one small table sppon of mustard (French one, the US one tastes really differently). Mix this with a whisk. Then gradually add 250 ml of oil (sun flower for example) and whisk it at the same time. Do it really slowely. That’s all you have to do.