Aioli is a type of mayonnaise mad with garlic, egg, lemon juice and olive oil. Provence, France is the birthplace of Aioli, an assertive & garlicky mayonnaise. Aioli is French for “garlic,” ai, and “oil,” oli. It is easy to make and store s up to one week in the fridge. It lends itself to many variations.
2 Garlic Cloves
2 Large Egg Yolks
1 Tablespoon Lemon Juice
1 Teaspoon Dijon Mustard
½ Cup Olive Oil
¼ Teaspoon Salt
¼ Teaspoon White Pepper
Chop the garlic to a paste like consistency. Place the garlic in a medium size mixing bowl. Add the egg yolks, lemon juice and the mustard. In a slow and steady stream, whisk in the olive oil to form an emulsion while whisking constantly. The consistency should be like mayonnaise. If the Aioli becomes too thick, just add a few drops of warm water. Season with the salt & pepper. Cover and refrigerate until you are ready to use. Makes 1 cup.
Basil Pesto Aioli: Add ½ cup basil pesto to the bas aioli recipe.
Red Pepper Aioli: Add ½ cup of prepared pureed roasted red peppers to the basic aioli recipe.
Double Lemon Aioli: Increase the amount of lemon juice to 2 tablespoons and add 1 teaspoon grated lemon rind to the basic aioli recipe.
Cranberry Aioli: Combine ½ cup of frozen cranberries with ½ cup orange juice and ¼ cup of light brown sugar in a small saucepan. Simmer over low heat until the juice is reduced by half. In a food processor or blender, blend the cranberry mixture until smooth, then add to the basic aioli recipe.
Holiday Spinach Dip
This is a quick and easy dip to make when just a few people are coming over or you are hosting a large holiday party. It is best when made one day ahead. Everyone seems to love this Spinach Dip!
2 Large Bell Peppers
¼ Cup Olive Oil
2 (10 Ounce) Packages Frozen Chopped Spinach – Defrosted & Squeezed Dry
1 Cup Ranch Dressing
1 Cup Sour Cream
1 Cup Chopped Water Chestnuts
2 Teaspoons Teriyaki Sauce
1 Teaspoon Minced Garlic
½ Teaspoon Ground Nutmeg
Turn your oven to broil. While the oven is heating up place the bell peppers on a parchment paper lined baking sheet. Rub the bell peppers with the olive oil. Place the baking sheet under the broiler for 5 minutes each side. Remove from the oven and place in a heatproof bowl, cover with plastic wrap and let stand until they are cool enough to handle. Keeping the peppers whole, peel them, cut off their tops and scoop out and throw away the seeds and ribs. Dice the peppers and keep ½ cup for the dip. Wrap and refrigerate any leftover diced peppers for future use. In a medium size bowl combine the ½ cup diced peppers and all of the other ingredients. Mix well and place in a covered container. Refrigerate at least one day ahead. Makes 3 cups.
Creamy Ranch Dressing
Who doesn’t love Ranch Dressing?! This dressing is great over mixed greens or used as a dip.
½ Cup Mayonnaise
1/3 Cup Buttermilk
1/3 Cup Sour Cream
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Minced Fresh Chives
1 Minced Garlic Clove
1 Teaspoon Fresh Lemon Juice
½ Teaspoon Freshly Ground White Pepper
½ Teaspoon Salt
In a small bowl whisk all of the ingredients together. Place in a covered container and refrigerate for at least 2 hours before serving. This dressing may be kept refrigerated for 1 week. Makes 1 ½ cups.
Why buy bottled Teriyaki Sauce when you can make your own? Teriyaki Sauce is a simple blend of Japanese wines, soy sauce and sugar. This salty & sweet condiment gives a glossy sheen to grilled or broiled fish, chicken and meats. If you are using on meats then make sure to baste near the end of cooking to avoid burning. You can also use as a marinade to give the meat a delicious flavor and tenderize too. This Teriyaki Sauce goes well with noodle and rice dishes as well and is perfect for those who like a sweet and tangy taste at one time.
¼ Cup Cold Water
1 Cup Water
6 Tablespoons Rice Wine Vinegar
¼ Cup Soy Sauce
2 Tablespoons Cornstarch
5 Tablespoons Brown Sugar
1 Minced Garlic Clove
3 Tablespoons Fresh Grated Ginger
In a medium saucepan and over a medium heat pour in 1 cup of water. Stir in the brown sugar, rice wine vinegar, soy sauce, ginger and garlic. Bring to a boil. Stir constantly. In a small bowl dissolve the cornstarch in the ¼ cup of cold water. Wisk the cornstarch until completely dissolved. Add the cornstarch & water mixture into the sauce. Stir and allow the sauce to thicken. Remove from the heat and let cool. Store in a jar or container in the fridge. Keeps for two weeks. Makes 2 servings
White Bean & Roasted Red Pepper Dip
I love this dip. All you need is either a food processor or a blender. So easy to make and full of flavor. I also like to spread it on sandwiches instead of using mayonnaise.
19 Ounces Cannellini Beans
16 Ounces Roasted Red Peppers
¼ Cup Fresh Parsley
3 Tablespoons Paprika
¼ Cup Olive Oil
6 Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
In a food processor, puree the cannellini beans, roasted red peppers, fresh parsley, garlic, olive oil, paprika, salt & pepper. You want the consistency to be smooth and creamy. Serve with vegetables, toasted pita chips or on sandwiches. Makes 2 cups.
Béchamel Sauce, also known as White Sauce, is one of the “mother sauces” of French cuisine. Also used in many Italian recipes such as lasagna. This sauce is also used as a base for other sauces mainly Mornay sauce, which is Béchamel with cheese.
2 Tablespoons Butter
2 Tablespoons Flour
1 ¼ Cups Heated Milk
1/8 Teaspoon Salt
1/8 Teaspoon Freshly Ground Pepper
Melt the butter in a heavy saucepan and stir in the flour. Stir constantly and cook for two minutes until the mixture bubbles just a bit. Do NOT let the mixture brown. Add the mot milk and continue stirring as the sauce thickens bringing it to a boil. Add the salt and pepper and lower the heat and cook for 3 more minutes. Remember to constantly stir and don’t leave unattended. Remove from the heat and cool if you are going to use this sauce later. A good tip for storing this sauce for later use is to pour a film of milk over the mixture before storing. This will prevent a skin from forming. If you decide to make this into a cheese sauce just stir in ½ cup of grated cheddar cheese during the last 2 minutes of cooking along with a pinch of cayenne pepper. Makes 1 cup
Hollandaise Sauce is used to prepare eggs Florentine. It also pairs nicely with poached fish and roasted or steamed asparagus.
4 Egg Yolks
2 Tablespoons Fresh Lemon & Lime Juice
1 Tablespoon Water
1/8 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper
¼ Freshly Ground White Pepper
2 Sticks Melted Unsalted Butter
Set a bowl over a saucepan filled with simmering water. Combine the egg yolks, lemon and lime juice and water. Whisk constantly until the mixture begins to thicken. You must not turn your back on this process and make sure to whisk constantly. Whisk another minute more. Remove the bowl from over the saucepan. Add the salt, cayenne and white pepper. With a blender mix while slowly pouring in the melted butter for two minutes. Cover and keep warm over a very low heat until ready to serve. Makes 2 cups
Asian and Indonesian cultures invented what we know today as ketchup. Dating back thousands of years, ke-tsiap or kecap, was popular in the 17th century China. Ketchup started as a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans. British seamen brought ke-tsiap home with them where the name was changed to catchup and then finally ketchup. It wasn’t until the late 1700s that New Englanders added tomatoes to the blend. Homemade tomato ketchup has a fresher, more robust flavor than commercial ketchup when using fresh organic tomatoes and spices.
3 Pounds Cored & Quartered Ripe Tomatoes
½ Cup Cider OR Malt Vinegar
¼ Cup Sugar
½ Teaspoon Ground Ginger
½ Teaspoon Salt
2 Garlic Cloves
1 Small Onion
1/8 Teaspoon Ground Cloves
½ Teaspoon White Pepper
Cut the tomatoes in quarters and puree them in a food processor. Strain the puree through a coarse sieve to remove the skins and seeds. Next, puree the onion and garlic cloves. Combine with the tomato puree and pour into a large cooking pot. Cook and stir occasionally over a low heat until it is reduced by about a third and is considerably thicker. While the ketchup is cooking stir in the vinegar, sugar, ground ginger, salt, ground cloves and white pepper. Continue cooking, uncovered and stirring, for 30 minutes until thick. You can adjust any of these ingredients to suit you. You can add more or less sugar if you like. Let your tongue be the guide. If you want to can the ketchup just pour into sterile canning jars leaving 1/8 inch of head space and process in a boiling water bath for 15 minutes. Makes 2 cups of ketchup
Homemade Habanero Hot Sauce
This sauce is HOT, HOT, HOT!!!!! Get yourself a doctor’s note and proceed with caution!
20 Fresh Habaneros
5 Garlic Cloves
½ Cup Champagne Vinegar
½ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Smoked Paprika
½ Teaspoon Chili Powder
1 Teaspoon Raw Sugar
Slice and remove the insides of the habaneros. If you want hotter sauce you can use the insides in the sauce as the seed are the hottest part of the habanero. Peel the garlic and cut into quarters. Preheat the oven to 350° F. Oil a pan and roast the habaneros and garlic for 20 minutes until golden brown on top. Make sure that you keep an eye on them as you don’t want them to burn. Roasting the habaneros and the garlic really adds to the flavor.
After removing the habaneros and garlic from the oven, put them into a food processor and add the champagne vinegar, water, sea salt, smoked paprika, chili powder, raw sugar and puree. If you find that the sauce is too thick then add more vinegar and water in equal parts. Pour into a storage container or bottle and refrigerate. This sauce should keep for quite awhile. Use it on eggs, sandwiches, tacos, burgers, pasta, rice dishes or anything that you want to add a kick to. Makes 1 ½ to 2 cups