Wednesday, August 10, 2011

A Divine French Recipe

My month of French treats, day 5, leading up to the publication of Naughty in Nice on Sept 6th.

Havings started to write about French food yesterday, I had a brilliant idea. I'm actually going to cook and eat French food every day until Sept 6th. And I'm starting with something basic to go with crusty baguettes. It's called Aioli and it's a basic garlic mayonnaise and will keep in the refridgerator.
8 garlic cloves, peeled
2 egg yoks
Juice of 1 lemon
1 cup olive oil
half cap safflower oil
salt and black pepper

Food procesessor with metal blade.
With machine on, drop garlic cloves down the tube until minced. Remove the lid and add egg yolks and lemon juice. Process until smooth.
With machine running pour in the oils in a slow and steady stream. Season to taste. Will keep for about a week. Do not freeze.

Do you have a favorite French recipe you'd like to share? For me they have to be simple. I'm never going to plunge sweetbreads into ice water and then remove the membrane. Ain't gonna happen.


  1. Not a French dish, per se, but Mediterranean--
    the Greeks and Turks (and Bulgarians and Romanians) argue over origin. Wonderful on fresh bread.

  2. I'm vegetarian, but my favorite dish at our local french bistro is a vegetarian root veg cassoulet.
    And they make fabulous Sidecars also, which according to some originated in Paris.
    Can't wait to read Naughty in Nice!

  3. Try aioli with rice,ham, artichoke hearts,golden currants, et petit pois... A Salade Andalus...Simca Becks Favorite!

  4. Beurre Blanc (White Butter Sauce)

    One half c. white wine vinegar
    One fourth c. dry white wine
    2 shallots, minced
    1 tblsp creme fraiche
    7 tblsp unsalted butter
    Salt to taste

    In a small saucepan, combine vinegar, wine, and shallots and boil to reduce to 1 tablespoon.

    Transfer the liquid to a double boiler over simmering water. (I have skipped the double boiler on occasion, and merely turned the heat to very low and it seems to do just fine.) Whisk in the creme fraiche and the butter 1 tablespoon at a time.

    Remove from heat and season with salt.

    Strain the sauce to remove the shallots.

    Serve over fish, like grilled turbot, or even ham. Actually, serve it over anything you want. This sauce is so good, I could eat it by itself.

  5. 2 egg yoks???? Is it the secret of the recipe???? I would like to have the chance of cook this recipe, thanks for sharing !