This low-fat dressing is nearly perfect – but it won’t help my waistline very much
Delia recommends boiling the eggs for exactly nine minutes, then cooling them in cold water and peeling the shells. Perhaps this is intended as another way to get your weight down, because there is no reason at all to go to the bother of peeling the eggs, since you are going to cut them in half and use only the yolks. So I plough ahead, eggs unpeeled. Chop them in half, poke out the yolks with a spoon, add a tablespoon of water to them and pound into a soft paste with a wooden spoon. You then season with pepper and salt, stir in the fromage frais and the vinegar, mix and season again to taste, cover the bowl and leave it in the fridge for a couple of hours to thicken. It will look worryingly runny to begin with, but when you are done, you will have something that tastes almost, but not exactly, like mayonnaise.
But is it a waist-saver? I only ever really eat mayonnaise when I’m having it with fancy fast food: fried chicken or burgers, say. After experimentation, I’ve discovered that you can happily substitute Almost Mayonnaise into these meals, although you get odd looks from the waiters if you bring your own little Tupperware pot in with you. But without also substituting it for Almost Fried Chicken or Almost Burgers, Almost Mayonnaise feels like something of a dead end. You can turn it into a good and pleasingly fluffy aioli with just a little garlic – but again, as I tend to have aioli with tapas, I’m not certain that the health benefits of reducing the fat in the aioli alone are all that great. Still, I feel a little more virtuous and a little less rotund by the end of chapter 25. Which is just as well, because in the next chapter, I’m going to learn how to make paté.