I was recently on a vacation in Marseille, and I was really taken by the mayo there. This was often served with frites. Does anyone know a brand I could get in the west coast US that would be similar?

The main difference I noticed was a slight tang to it? Not sure how to describe it better. Hopefully someone has had it. 😅

  • BearOfaTime@lemm.ee
    14·
    2 months ago

    It was probably just fresh, house-made mayo instead of the white goo from a jar. I’ve never heard of “French Mayo” as a style, and I’ve spent some time in France, eaten at many a nice place in Paris and the countryside. Maybe it’s one they’ve used Dijon in for the mustard part. Makes sense.

    I make my own, and let me tell you it’s not the same thing as jar stuff. Mine is tangy, while jar stuff is flat (thanks pasteurization), and I use a small amount of yellow mustard powder. . Easy to make with a $20 stick blender.

    Also, are you sure it was mayo and not aioli? They look similar, but aioli is made from garlic and olive oil, and is a common side for fries. It’s delicious on fries.

    • ParadachshundOP
      2·
      2 months ago

      All I can say is they called it mayo, and this was speaking in French not English.

      • BearOfaTime@lemm.ee
        5·
        2 months ago

        Well, then I’m gonna go with it was mayo! Probably with some Dijon as the mustard (an emulsifier) rather than yellow mustard. We’re talkin’ French here, they probably don’t even have yellow mustard, lol.

        • ParadachshundOP
          2·
          2 months ago

          Probably not. There was an “american” section in the supermarket and most of it was things I’ve never seen before/and or british food. 😅

        • Telorand@reddthat.com
          2·
          2 months ago

          Wait, mustard? I always thought mayo was just egg, oil, and vinegar (the egg being the emulsifier). Is there a whole world of mayo I’m missing‽