Europe 1 1:00 p.m., October 09, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Recipe :
3 egg yolks
1 tsp.
tablespoon Dijon mustard
2 pinches of salt
25 cl of grape seed oil
1 pinch of soluble coffee
1 very hot espresso (4 cl)
Briskly whip the egg yolks with the mustard, soluble coffee and salt.
Without stopping whipping, pour in the oil little by little.
When your mayonnaise becomes firm, pour in the hot espresso and whisk well.
Serve the mayonnaise over hard-boiled eggs or with cooked shrimp.