Beef Mayonnaise Recipe

Origin: Britain Period: Traditional

This is a classic vinegar-based French brown sauce sauce made with demi-glace that's flavoured with onions, gherkins and parsley and which i typically served as an accompaniment to various cuts of pork.

Ingredients:

225g cooked beef, finely diced
2 lettuce
1 cucumber, finely sliced
225g tomatoes, blanched, peeled and finely sliced
1 hard-boiled egg

2 batches of mayonnaise (about 350ml)

Beef Mayonnaise Preparation:

Method:

Arrange the crisp, outer, lettuce leaves around the sides of a salad bowl (reserve the hearts for decoration). Break any remaining lettuce leaves in a bowl and mix with the cucumber, tomatoes and meat. Add the mayonnaise and blend thoroughly then turn the mixture into the middle of the lettuce-lined bowl.

Garnish with the sliced hard-boiled egg and lettuce heart then chill for at least 30 minutes before serving.

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