This is what Macédoine is meant to be

Macédoine de Légumes is the French vegetable salad most people only know from a tin, and that's a shame, because the real thing is something else entirely. Tiny even dice of potato, carrot, turnip, green beans and peas, each cooked on its own so it keeps its bite, then folded through a homemade mayonnaise. The name actually comes from Macedonia, a place of many different cultures mixed as one, and the French borrowed the word for exactly that idea. The details make the difference. Season the vegetables while they're still warm. Dry them properly before the mayonnaise goes anywhere near them, so it clings instead of sliding off. And the mayonnaise itself uses a mix of cooked and raw egg yolk, which makes it richer and silkier than a standard version. Today I'm using it to stuff eggs, an old French bistro classic that turns this salad into something you'd find on a proper cold platter with ham, cornichons and good bread. Kenji sat by my feet the whole time hoping a bit of carrot would fall. Not even a turnip. Give it a go. 👉 Get this written recipe here: https://recipe30.com/macedoine-de-legumes.html/ 👉 The Kenji-7 Japanese Knife I used in This Video: https://taski.store/products/kenji-7 👉 Check out my favourite kitchen tools (affiliate): https://amzn.to/4gjGmtz 👉 Follow me on Instagram: https://www.instagram.com/recipe30/ 👉 Follow me on Facebook: https://www.facebook.com/recipe30/ 00:00 Intro 01:27 Recipe starts 02:04 Cooking Each Vegetable 03:54 Hard boiled eggs 04:40 Making the Mayonnaise 06:29 Folding 06:52 Stuffing the Eggs 07:31 Final Plate 07:56 Kenji's treat and day out 08:14 Kenji's day out at Marina Want to mail me something? Fan mail and products MAILING ADDRESS: RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA #Recipe30 #FrenchCooking #StuffedEggs #VegetableSalad #HomemadeMayonnaise