Condiments
Green Goddess
Cold pressed Olive oil
Raw apple cider vinegar
Garlic cloves
Bunch of parsley (take off stems if you don't have a strong blender like a vitamix). Add some basil leaves in summer but if you add too much it will taste more like pesto.
Celtic salt
Raw sesame butter (optional) just 2 tsp. this just adds some richness
blend all of these ingredients in the blender till smooth
This is also great for putting on rice, quinoa, or millet as a way to get greens in the kids.
Note that this dressing taste best if eaten right away or the next day. Keep in fridge.
Tip: if you have a normal blender that has a detachable bottom you can use a small mouth bell jar, screw it on and dressings will work better and then can go direcly into fridge. Of course immersion sticks work well too.
Ceasar Dressing
1 can anchovies (I like the Crown Prince that come in glass jars)
2 large garlic cloves
Cold Pressed olive oil (1.5 cups?)
Lots of lemon juice (I find that meyer lemons, which are less acidic, work best. The tart Eurekas tend to curdle the dressing).
1tsp. Fermented soy sauce (optional) I like Ohsawa gluten free soy. Raw and properly fermented.
blend in blender till smooth and put on Romaine lettuce. Toss and add some black pepper and raw parmesan cheese (if you eat dairy).
This is great topped with your grass fed/ pasture raised meat or wild salmon
Italian
Okay everyone knows how to make this one but I like making this every sunday (my cooking day to prepare for the week ahead) and keeping it on my counter for a quick meal or to grab for the lunchbox.
Cold pressed olive oil
Organic Red Wine Vinegar/ white wine vinegar
Celtic salt
Ground pepper
crushed garlic cloves
This is the basic in a pint bell jar and then I might add a sprig of rosemary or/and a spoon of mustard.
Give a good shake in the jar and your all set.
Miso Tahini
1/4 cup Raw Tahini butter (a good company will soak the seeds first, expensive but lasts awhile. If you can't find it just soak seeds and then put through juicer to make butter)
1 Tbs. miso (find one that has been properly fermented. Fridge section of health food store)
a little apple cider vinegar/ lemon juice
Some warm water-it gets very thick.
I sometimes add some green onion
blend in blender. add more water or applecider vinegar to taste.
keep in fridge. will keep at least a week.
Lemon Avocado Salad Dressing
Ingredients
Instructions
Lynne’s Open Crock Pickle Recipe
1 ½ Gallons of Water (distilled or purified)
¾ cup Celtic Sea Salt
1/3 cup of regular white vinegar
1 ½ TBSP Pickling Spices
4 or more Buds of Garlic
Optional =1 or 2 hot peppers of choice chopped without seeds
Or a pinch of red pepper flakes for a kick! (Great for Spicy Hot Lovers)
Fresh Dill (Put handful throughout jar before adding brine and vegetables)
Boil all ingredients for about 10-15 minutes, except for dill.
Allow brine to cool.
Add dill, vegetables and brine to glass jar. Tighten lid and let stand for 7 to 10 days, taking foam off when it develops.
Refrigerate.
This is generally enough brine for 2 gallons of vegetables.
Vegetables to try :
Kohlrabies fantastic
Cauliflower very good
Broccoli tastes good but breaks apart easily
Black Radishes taste good but a little sharper
Rutabagas taste good / a little stronger than kohlrabi’s
Carrots stay firm & crunchy / good flavor
Green Tomatoes flavorful (needs extra month to absorb in refrigerator)
Cucumbers taste great (use small pickle / cukes as large get too soft)
Sweet Peppers look great but not much flavor
Hot Peppers any variety works well (Take seeds out before adding to jar)
Onions lend flavor / stay firm
Green Beans difficult to crock
Easy Homemade Blue Cheese Dressing (Gluten-free / Sugar-free)
2-4 oz blue cheese, crumbled
6 tbsp cream
6 tbsp Greek yogurt
4 tbsp mayonnaise
4 tsp white vinegar
1/2 tsp honey
1/4 tsp garlic powder
Sea salt and black pepper
1. Combine all ingredients in a bowl except for the cheese and mix until smooth. Stir in crumbled cheese slowly, to taste. Use 2 oz for a very light flavor and 4 oz for a nice deep one!
From athoughtforfood.net
Fermented Spiced Mandarin Cranberry Chutney
Ingredients
Homemade Blender Mayonnaise Recipe
Recipe Type: Condiments, Eggs
Yields: approximately 2 to 2 1/4 cups
Prep time: 5 min
Ingredients:
2 egg yolks, room temperature*
1 whole egg, room temperature*
1 tablespoon freshly-squeezed lemon juice, plus more if needed**
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)***
* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
** Some people like to use vinegar in place of the lemon juice. I personally like the flavor of the freshly-squeezed lemon juice.
*** For a basic mayonnaise, use an oil with a mild flavor that won't overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.
Preparation:
Put the egg yolks, egg white, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor or blender; process for 10 seconds or more, until creamy.
With the food processor or blender (I used my Vitamix) running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.
Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.
Makes approximately 2 to 2 1/4 cups.
Precautions for Preparing Mayonnaise:
IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.
Eggs keep the fat (oil) and the liquid (vinegar or lemon juice) of the mayonnaise evenly blended together. If egg yolks weren’t used to emulsify the mayonnaise, the heavier liquid would sink and the lighter fat would float just as they do in vinegar and oil dressing.
Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. Stainless steel, enameled, plastic (food processor) or glass may be used.
Add the oil very slowly, especially at the beginning.
Since homemade mayonnaise has fresh eggs in it, the mayonnaise should not be left at room temperature for more than a couple hours, as food poisoning is always a concern.
Repairing "Turned" or "Broken" Mayonnaise:
Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used. If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly.
Mayonnaise Variations:
Aioli Fusion Mayonnaise Sauce: Excellent served with poached fish and crab cakes.
Champagne Mayonnasie: You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar.
Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
Chipotle Mayonnaise: To the finished mayonnaise, stir in half of a roughly chopped chiipotle pepper in adobe sauce. Also add 1 teaspoon of the adobo sauce. Taste and add more to your taste.
Citrus Mayonnaise: Substitute Meyer lemon juice, lime juice, or blood-orange juice for the lemon juice; the blood-orange juice will tint the mayonnaise a delicate pink. If you use blood-orange juice, you could add 1/2 teaspoon of sugar at the beginning of the recipe.
Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.
Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and honey or other natural sweetener, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.
Garlic Mayonnaise (Aïoli): Prepare mayonnaise. Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.
Herb Mayonnaise: Add 1/4 cup of roughly chopped herbs midway through the processing (after the mayonnaise has begun to thicken but before you have added all the oil).
Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.
Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and blend into mayonnaise.
Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.
Tarragon Mayonnaise: Excellent served with poached fish and crab cakes.
Thousand Island dressing: Prepare mayonnaise. Into 1/2 cup of mayonnaise, stir in 1 tablespoon of tomato paste or 2 tablespoons of ketchup, and 1 tablespoon each of finely chopped gherkins, minced scallion whites and chopped green olives. Season with mustard, lemon juice and black pepper.
Wasabi or Horseradish Mayonnaise: To the finished mayonnaise, add 1/2 teaspoon wasabi powder or 2 teaspoons prepared horseradish (adding more to taste).
From www.foodrenegade.com
Enzyme-Rich Mayonnaise
2 eggs (from pastured hens) at room temperature
1 tsp sucanat (optional)
1 tsp raw, unpastuerized apple cider vinegar
1/2 C cold-pressed, uv-protected olive oil (where to buy REAL olive oil)
1/2 C warm coconut oil
1 tsp whey
salt & paprika to taste
Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey. Whirl around for 30 seconds or until nice and frothy. Slowly add in olive oil, followed by coconut oil. Add salt and paprika to taste. Transfer to a small, pint sized jar and close the lid tightly. Leave on your counter for 7-12 hours then transfer to the refrigerator.
Triple Citrus Dill Vinaigrette
Ingredients:
1/4 cup apple cider vinegar
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup grapefruit juice
1 day-old baked potato
1/4 cup dill leaves
1/2 cup flax oil
Instructions: Put all ingredients in blender and puree. That’s it!
Store in a mason jar and enjoy on salad or cooked greens!
Yield: About 3 cups
TOUM - garlic sauce
This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs.
Ingredients
Notes
Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as safflower/sun flower/vegetable oils RAW, organic only.
If the resulting garlic paste is too biting/strong, you could either mix it with a mashed medium size baked (or boiled) potatoe, or you can increase the amount of oil.
You could also add a small pinch of citric acid in the beginning with the garlic and salt to make the paste more tangy.
Nightshade-Free Cherry BBQ Sauce Print Prep time5 mins Cook time30 mins Total time35 mins Serves: 3 cupsIngredients
Green Goddess
Cold pressed Olive oil
Raw apple cider vinegar
Garlic cloves
Bunch of parsley (take off stems if you don't have a strong blender like a vitamix). Add some basil leaves in summer but if you add too much it will taste more like pesto.
Celtic salt
Raw sesame butter (optional) just 2 tsp. this just adds some richness
blend all of these ingredients in the blender till smooth
This is also great for putting on rice, quinoa, or millet as a way to get greens in the kids.
Note that this dressing taste best if eaten right away or the next day. Keep in fridge.
Tip: if you have a normal blender that has a detachable bottom you can use a small mouth bell jar, screw it on and dressings will work better and then can go direcly into fridge. Of course immersion sticks work well too.
Ceasar Dressing
1 can anchovies (I like the Crown Prince that come in glass jars)
2 large garlic cloves
Cold Pressed olive oil (1.5 cups?)
Lots of lemon juice (I find that meyer lemons, which are less acidic, work best. The tart Eurekas tend to curdle the dressing).
1tsp. Fermented soy sauce (optional) I like Ohsawa gluten free soy. Raw and properly fermented.
blend in blender till smooth and put on Romaine lettuce. Toss and add some black pepper and raw parmesan cheese (if you eat dairy).
This is great topped with your grass fed/ pasture raised meat or wild salmon
Italian
Okay everyone knows how to make this one but I like making this every sunday (my cooking day to prepare for the week ahead) and keeping it on my counter for a quick meal or to grab for the lunchbox.
Cold pressed olive oil
Organic Red Wine Vinegar/ white wine vinegar
Celtic salt
Ground pepper
crushed garlic cloves
This is the basic in a pint bell jar and then I might add a sprig of rosemary or/and a spoon of mustard.
Give a good shake in the jar and your all set.
Miso Tahini
1/4 cup Raw Tahini butter (a good company will soak the seeds first, expensive but lasts awhile. If you can't find it just soak seeds and then put through juicer to make butter)
1 Tbs. miso (find one that has been properly fermented. Fridge section of health food store)
a little apple cider vinegar/ lemon juice
Some warm water-it gets very thick.
I sometimes add some green onion
blend in blender. add more water or applecider vinegar to taste.
keep in fridge. will keep at least a week.
Lemon Avocado Salad Dressing
Ingredients
- ⅓ c mashed avocado (1 medium)
- 2 Tbsp lemon juice (juice from one lemon)
- 1 Tbsp olive oil
- 1 tsp honey
- 2-3 Tbsp water (to reach desired consistency)
Instructions
- Combine all ingredients in a small bowl and stir vigorously until well-combined.
- Makes about ½ a cup of dressing.
- 1/2 cup plain whole milk yogurt
- 1/3 cup buttermilk (we use homemade)
- 3 tablespoon homemade mayonnaise or real mayonnaise (we sometimes use Wilderness Family Naturals)
- 1 1/2 teaspoons real lemon juice
- 1 teaspoon of Dijon mustard
- 1/8 teaspoon finely minced onion
- 1/4 teaspoon freshly minced garlic
- 1 tablespoon finely chopped fresh chives
- Salt to taste
Lynne’s Open Crock Pickle Recipe
1 ½ Gallons of Water (distilled or purified)
¾ cup Celtic Sea Salt
1/3 cup of regular white vinegar
1 ½ TBSP Pickling Spices
4 or more Buds of Garlic
Optional =1 or 2 hot peppers of choice chopped without seeds
Or a pinch of red pepper flakes for a kick! (Great for Spicy Hot Lovers)
Fresh Dill (Put handful throughout jar before adding brine and vegetables)
Boil all ingredients for about 10-15 minutes, except for dill.
Allow brine to cool.
Add dill, vegetables and brine to glass jar. Tighten lid and let stand for 7 to 10 days, taking foam off when it develops.
Refrigerate.
This is generally enough brine for 2 gallons of vegetables.
Vegetables to try :
Kohlrabies fantastic
Cauliflower very good
Broccoli tastes good but breaks apart easily
Black Radishes taste good but a little sharper
Rutabagas taste good / a little stronger than kohlrabi’s
Carrots stay firm & crunchy / good flavor
Green Tomatoes flavorful (needs extra month to absorb in refrigerator)
Cucumbers taste great (use small pickle / cukes as large get too soft)
Sweet Peppers look great but not much flavor
Hot Peppers any variety works well (Take seeds out before adding to jar)
Onions lend flavor / stay firm
Green Beans difficult to crock
Easy Homemade Blue Cheese Dressing (Gluten-free / Sugar-free)
2-4 oz blue cheese, crumbled
6 tbsp cream
6 tbsp Greek yogurt
4 tbsp mayonnaise
4 tsp white vinegar
1/2 tsp honey
1/4 tsp garlic powder
Sea salt and black pepper
1. Combine all ingredients in a bowl except for the cheese and mix until smooth. Stir in crumbled cheese slowly, to taste. Use 2 oz for a very light flavor and 4 oz for a nice deep one!
From athoughtforfood.net
Fermented Spiced Mandarin Cranberry Chutney
Ingredients
- 3 cups chopped cranberries (about 24 oz)
- 1 cup chopped Mandarin orange slices
- Zest and juice of 1 lemon
- 1 cinnamon stick
- 1/4 tsp nutmeg
- pinch of clove
- 5 gms salt
- 1/8 tsp Caldwell's Vegetable Starter
- 1/2 cup honey (or your sweetener of choice)
- In a food processor or blender, roughly chop cranberries and Mandarin slices.
- Mix in all remaining ingredients except honey. You'll want to end up with 4 cups total. If you end up with a little more, save it and use it to flavor kombucha or water kefir. If it's less than 4 cups, add more cranberries.
- Pour into a 1L jar. I recommend these jars from Primal Kitchen. If using a jar with a water airlock, don't forget to fill the airlock with water. Scrap sides so no fruit is clinging to the sides. Smooth out the top and seal up tight.
- Let set at room temperature for 24 hours (less time if your house is warmer than 72F).
- Store in the fridge until ready to eat. Use within 4 weeks.
- Add more honey (or sweetener of choice) in needed just prior to serving
Homemade Blender Mayonnaise Recipe
Recipe Type: Condiments, Eggs
Yields: approximately 2 to 2 1/4 cups
Prep time: 5 min
Ingredients:
2 egg yolks, room temperature*
1 whole egg, room temperature*
1 tablespoon freshly-squeezed lemon juice, plus more if needed**
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)***
* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
** Some people like to use vinegar in place of the lemon juice. I personally like the flavor of the freshly-squeezed lemon juice.
*** For a basic mayonnaise, use an oil with a mild flavor that won't overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.
Preparation:
Put the egg yolks, egg white, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor or blender; process for 10 seconds or more, until creamy.
With the food processor or blender (I used my Vitamix) running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.
Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.
Makes approximately 2 to 2 1/4 cups.
Precautions for Preparing Mayonnaise:
IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.
Eggs keep the fat (oil) and the liquid (vinegar or lemon juice) of the mayonnaise evenly blended together. If egg yolks weren’t used to emulsify the mayonnaise, the heavier liquid would sink and the lighter fat would float just as they do in vinegar and oil dressing.
Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. Stainless steel, enameled, plastic (food processor) or glass may be used.
Add the oil very slowly, especially at the beginning.
Since homemade mayonnaise has fresh eggs in it, the mayonnaise should not be left at room temperature for more than a couple hours, as food poisoning is always a concern.
Repairing "Turned" or "Broken" Mayonnaise:
Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used. If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly.
Mayonnaise Variations:
Aioli Fusion Mayonnaise Sauce: Excellent served with poached fish and crab cakes.
Champagne Mayonnasie: You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar.
Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
Chipotle Mayonnaise: To the finished mayonnaise, stir in half of a roughly chopped chiipotle pepper in adobe sauce. Also add 1 teaspoon of the adobo sauce. Taste and add more to your taste.
Citrus Mayonnaise: Substitute Meyer lemon juice, lime juice, or blood-orange juice for the lemon juice; the blood-orange juice will tint the mayonnaise a delicate pink. If you use blood-orange juice, you could add 1/2 teaspoon of sugar at the beginning of the recipe.
Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.
Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and honey or other natural sweetener, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.
Garlic Mayonnaise (Aïoli): Prepare mayonnaise. Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.
Herb Mayonnaise: Add 1/4 cup of roughly chopped herbs midway through the processing (after the mayonnaise has begun to thicken but before you have added all the oil).
Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.
Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and blend into mayonnaise.
Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.
Tarragon Mayonnaise: Excellent served with poached fish and crab cakes.
Thousand Island dressing: Prepare mayonnaise. Into 1/2 cup of mayonnaise, stir in 1 tablespoon of tomato paste or 2 tablespoons of ketchup, and 1 tablespoon each of finely chopped gherkins, minced scallion whites and chopped green olives. Season with mustard, lemon juice and black pepper.
Wasabi or Horseradish Mayonnaise: To the finished mayonnaise, add 1/2 teaspoon wasabi powder or 2 teaspoons prepared horseradish (adding more to taste).
From www.foodrenegade.com
Enzyme-Rich Mayonnaise
2 eggs (from pastured hens) at room temperature
1 tsp sucanat (optional)
1 tsp raw, unpastuerized apple cider vinegar
1/2 C cold-pressed, uv-protected olive oil (where to buy REAL olive oil)
1/2 C warm coconut oil
1 tsp whey
salt & paprika to taste
Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey. Whirl around for 30 seconds or until nice and frothy. Slowly add in olive oil, followed by coconut oil. Add salt and paprika to taste. Transfer to a small, pint sized jar and close the lid tightly. Leave on your counter for 7-12 hours then transfer to the refrigerator.
Triple Citrus Dill Vinaigrette
Ingredients:
1/4 cup apple cider vinegar
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup grapefruit juice
1 day-old baked potato
1/4 cup dill leaves
1/2 cup flax oil
Instructions: Put all ingredients in blender and puree. That’s it!
Store in a mason jar and enjoy on salad or cooked greens!
Yield: About 3 cups
TOUM - garlic sauce
This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs.
Ingredients
- 3 heads of garlic, pealed
- 4-5 cups of vegetable oil (raw and organic) (sunflower/peanut etc…)
- 1 lemon, freshly juiced
- 1 teaspoon of salt (or to taste)
- Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic may be reached by the blades.
- Add the garlic and salt in the food processor and run for 10-20 seconds.
- Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding.
- At this point, turn the processor back on and keep it on until the end.
- Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
- Add ½ teaspoon of lemon juice very slowly, in a thin stream.
- Wait on it a few seconds until the lemon juice is well absorbed.
- Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
- If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.
Notes
Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as safflower/sun flower/vegetable oils RAW, organic only.
If the resulting garlic paste is too biting/strong, you could either mix it with a mashed medium size baked (or boiled) potatoe, or you can increase the amount of oil.
You could also add a small pinch of citric acid in the beginning with the garlic and salt to make the paste more tangy.
Nightshade-Free Cherry BBQ Sauce Print Prep time5 mins Cook time30 mins Total time35 mins Serves: 3 cupsIngredients
- 2 tablespoons coconut oil
- 1 large yellow onion, roughly chopped
- 6 cloves garlic, minced
- 3 cups pitted cherries, fresh or frozen, halved
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 1 teaspoon smoked sea salt
- Heat the coconut oil in a saucepan on medium heat. When it is ready, add the onion, and cook for 7-10 minutes or until browned.
- Add the garlic and cook for another couple of minutes, stirring, until fragrant.
- Add the cherries, maple syrup, cider vinegar and smoked sea salt. Cook uncovered for 20 minutes, or until the mixture thickens considerably.
- Transfer to a blender and blend on high until thoroughly mixed.
