When I was working in France, there were many times that Linda Meinhardt (the owner) was back in Vancouver, leaving the place in my capable hands. During one of her absences, we planned a surprise party for Andy, the English gardener who lived nearby and had worked at the Chateau from the beginning.
Andy and his wife, Sue, were like family to me. They had given up running a busy pub in Hampshire, England to have a simpler way of life. They bought an old house in a small village and in their spare time, they renovated it enough to turn it into a small B&B.
For the birthday party, it was a beautiful July evening and we set up in the Chateau's outdoor kitchen. The details of the meal escape me now, except for one thing. A stainless steel bowl containing a bright yellow mayonnaise. A French couple, Patrick and Diana, showed up with a bottle of wine and the lemony mayonnaise. I remember thinking that it was an odd thing to bring to a party. But it was so good. We had steamed artichokes and pulled the leaves off, dipping each one in the mayo and scraping the leaves clean with our teeth.
Over the last 6 months, I have made deviled eggs a few times. Each time, I was trying different ingredients like capers, horseradish, or a variety of herbs, mixed with the egg yolks and Hellman's mayo. This time, I decided to make the mayonnaise from scratch and keep the deviled eggs very simple. It was a revelation. The yolk mixture was bright yellow and the deviled eggs tasted perfect.
Homemade Mayonnaise
1 cold egg yolk
1 1/2 t. Dijon mustard
1 1/2 t. white wine vinegar
1/2 t. sea salt
1/8 t. fresh ground pepper
1 c. sunflower or grapeseed oil
In a large bowl, whisk all of the ingredients together except the oil. Add the oil, a few drops at a time, until it comes together, and then add a little more. Once the mixture reaches a smooth, creamy consistency, you can add the oil a little bit faster. Still be sure to whisk any oil in before adding more.
Covered, the mayonnaise, will keep for 1-2 weeks in the fridge. Makes 1 cup.
Deviled Eggs
8 extra-large eggs
1/2 c. homemade mayo
2 T. fresh chives, chopped
1 t. fresh lemon juice
A little salt & pepper, to taste
1. Place eggs in a large pot and cover with cold water and 1 teaspoon of salt. Place over medium-high heat and bring to a boil. Let boil for 1 minute and then turn off the heat. Cover and let sit for 10 minutes. Drain the eggs and run cold water into the pan to cool the eggs.
2. Slice eggs in half lengthwise. Remove the yolks and place them in the work bowl of an electric mixer with the mayo, chives (if using), and lemon juice. Process until smooth and check for seasoning.
3. Fill the egg halves with about a tablespoon of yolk mixture. Makes 12 to 16 deviled eggs.
