Uploaded July 2026 | Updated September 2026, 13 hours ago
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: 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): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: 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
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: 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): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: 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
