- For 1/2 kg of
1/2 liters water,
- 1 glass of
dry white wine or a little wine vinegar,
- 1/2 tsp black pepper, grain , not ground peper,
leaf of laurel, some leaves of thyme and a little fresh parsley,
- salt to taste.
- For the mayonnaise:
- 1 uncooked egg yolk,
small tsp French mustard from Dijon (no other),
- peanut oil or any oil with no taste,
- olive oil,
- little juice from a freshly sqeezed lemon ,
- salt to taste,
- 1 garlic clove.
This recipe is not so difficult !
Preparing the bulots:
Once the bulots are cleaned, place them in a pan with cold water (1 1/2
l), wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste
and heat until it's boiling.
Skim when necessary, and let it lightly boil for 40 min.
When cooked, let the snails cool off in their cooking juices.
When cold you'll eat them with thouthpicks. Everything but the opercula
Preparing the mayonnaise:
In a bowl mix the egg yolk and the tsp of mustard with a little spoon.
Slowly add (little by little) the peanut oil.
When I say little, in the beginning, add less than a tsp. Each time the
oil is absorbed by the mixture you can add little more. When you've got
enough mayonnaise, (this can take 5 to 10 minutes), add a little olive oil (let
say 5 tsp) for flavour.
Now add some salt and one tsp of fresh lemon juice to taste, mix everything
Press the garlic clove or cut it into very fine slices. Add some of this
garlic to your mayonnaise, then taste. Adjust mayonnaise to your flavour
choice by adding what's necessary : lemon, salt or more garlic, that's
up to you.
You are ready to eat the bulots with mayonnaise and French bread if necessary.
About the mayonnaise, it's the way I've learned to do it, it's not very
difficult you've just got to be careful. I know that some people do it
with a mixer... That's not my way.
In case you've got some trouble with the mayonnaise, if it turn, "tourne",
you can solve it: in an other bowl put a tsp of
mustard and little by little add your turned mayonnaise.