1 yolk : 3/4 cup grapeseed or olive oil (fancy extra virgin olive oil will overpower)
squeeze of lemon
bit of mustard or mustard powder
Make sure everything is at room temperature. Separate egg yolk from white. Add lemon juice, salt, mustard. Whisk together. Slowly begin to drizzle tiny streams of oil while whisking. When it gets thicker, you can drizzle more oil. Add a splash of water towards the end to thin it out.
This recipe uses raw yolk so will only last 3-7 days in the fridge.
Extra step: Pound up garlic with salt and mix it in to make aioli, or add sriacha to make spicy mayo! Play around.
Result: Fantastic! Easy to make and a great arm workout. Use an egg beater to save time.
1 big bunch of basil (add parsley if you don’t have enough)
nuts (pine, cashew, walnut, almond, etc)
2-3 garlic cloves
parmesan cheese (optional if dairy-free)
olive oil, salt & pepper, little lemon juice
I don't bother with ratios because I always make pesto by blending and tasting until I’m happy with the result. Everyone’s tastes are different, for example I don’t like mine too garlic-y so I only do 2 cloves and then I load up on cheese. Just use good ingredients!
Will last 1-2 weeks in the fridge.
Result: Always an easy one! We used cashews and no cheese, and it was delicious!
1 cup cider vinegar (or white wine, sherry) : 1 cup mustard seeds (brown, yellow, black)
¼ tsp salt
½ lemon or lime
herbs & flavorings (ie. rosemary, thyme, white wine, ginger, honey, olives, etc!)
Pour seeds and vinegar into a bowl, cover and soak overnight. When mustard seeds have absorbed vinegar, throw into food processor, add salt & lemon and blend until creamy. Add flavorings, transfer to a glass jar and let it sit in the fridge for a couple days to get real yummy.
Should last a few weeks in the fridge.
Result: Spicy!! Apparently it mellows out after 1-2 days. A food processor would’ve worked better than a magic bullet, or else add water if seeds don’t break down.
apple cider vinegar
Peel horseradish, cut up and blend in food processor with vinegar and salt.
Stores for at least a few weeks, if not more.
1 ½ cups sour cream or creme fraiche
1 tbsp horseradish
salt & pepper
chopped fresh chives & lemon juice
(or try white wine vinegar & mustard combo instead)
Mix together, season, let it sit in fridge for at least 4 hrs and store for as long the sour cream stays good!