Your plate looks wonderful. Can you please post recipe/ingredients (or private message me) for the Jacques Pepin's "mayogrette" dressing?I made a simple potato salad with Jacques Pepin's "mayogrette" dressing. Also nuked an ear of corn and mixed the kernels with a chopped tomato, Hawaiian sea salt, and grains of paradise. Himself went out to grill burgers - sauteed onions inside his, mushrooms in mine - and promptly ran out of propane. I finished them off in a frypan on the stove. Not what my taste buds were set for. *sigh*
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Thank you, msm, and the "recipe" is so easy...well, you don't need one! Equal parts mayonnaise, Dijon mustard, and warm water. Fresh herbs to taste or availability (I used fresh chives, parsley, and basil from my front porch steps garden, and the last bit of fresh dill from the fridge). Salt and pepper to taste. That's it! I used two Tbsp each of the "liquids" for a bit more than a pound of baby reds.Your plate looks wonderful. Can you please post recipe/ingredients (or private message me) for the Jacques Pepin's "mayogrette" dressing?
Thank you, msm, and the "recipe" is so easy...well, you don't need one! Equal parts mayonnaise, Dijon mustard, and warm water. Fresh herbs to taste or availability (I used fresh chives, parsley, and basil from my front porch steps garden, and the last bit of fresh dill from the fridge). Salt and pepper to taste. That's it! I used two Tbsp each of the "liquids" for a bit more than a pound of baby reds.