A Vintage Recipe: Homemade Mayonnaise And Stuffed Eggs

A vintage recipe: homemade mayonnaise and stuffed eggs

Mayonnaise like hollandaise is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension. – Julia Child, Mastering the Art of French Cooking – 1961

In my family we have always bought mayonnaise for only two reasons: to make summer roasted peppers crostini and a tuna sauce to spread on thinly sliced veal. Full stop. We got through the ’80s unharmed: no shrimp cocktail to be served in withered lettuce leaves when my parents’ friends were over for dinner, no sliced white ​​bread topped with pickles, hard boiled eggs and jelly, no sandwiches spread with mayonnaise and patterned with small and round frankfurters as morning snack at school. Actually I was the weird one, the chubby girl who used to pull out of her schoolbag bread and ham, a slice of jam tart or red apples.

Then, out of the blue, I got the urge to make stuffed eggs with tuna and mayonnaise, deep plunged in a vintage revival made of ’50s pin up style lingerie, bright red lipstick and checkered aprons. I wanted to be in the shoes of a modern Marion Cunningham, or rather, in the high heels shoes of a Mad Men star: nothing better than that to feel womanly and attractive!

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