Reply to Is putting mayonaise on a hamburger a lower class thing?

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Reply to "Is putting mayonaise on a hamburger a lower class thing?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Everyone knows that mayonnaise is the lowest class of the French Mother sauces. [/quote]

Is there a complete ranking of French sauces somewhere?[/quote]

Well, actually, there is. You need to educate yourself.[/quote]

Who has the authority to do this ranking? The EU? The UN?[/quote]

Jacques Pepin has the authority. And he will use mayonnaise on his hamburgers. Of course, the mayo is homemade with farm fresh egg yolks, mustard, tarragon vinegar and olive oil you can't afford. And the burgers are ground brisket from an heirloom cow perfectly grilled over oak wood and the cheese is either Comte, Beaufort, or Gruyere, and the bun is Ciabatta, and the sliced onion should only be vidalia, and the slice of tomato must be sun ripened in Provence and generally only available in July or August. But still, mayo on a burger is perfectly acceptable by the authorities. [/quote]

Thread over-  we have a winner.[/quote]

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