Okay, I know some of you out there despise mayonnaise. If you’re one of those people… Save yourself the time, go ahead and skip over to the next recipe now. And to spare us all from any fights, I won’t even ask which you feel tastes better – mayo or miracle whip.
So we’ve tried making mayo a few times. And uses various methods – regular blender, vitamix, bullet, immersion… We’ve had mixed results. Sometimes the result is too running and just didn’t emulsify properly into the creamy mayo we are hoping for. So once we found a recipe that worked for us, I made sure to write it down. We primarily make this in our vitamix since it lives on the counter, but an immersion blender and wide mouth mason jar should give you similar results with easier clean up.
Most important part of this recipe is to label your mayo before you put it in the fridge. Hell, use some scotch tape and sharpie marker if you need to. As easy as it is to make this mayo, you don’t want to get sick from eating old stuff that has gone bad. It should last around 2-4 weeks in your refrigerator.
- 1 whole egg
- 3/4 cup olive oil
- 2 tablespoons distilled vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
Place the egg, vinegar, mustard and salt in the Vitamix
Select variable switch and 1 on the dial
Slowly turn machine on and turn dial to variable 10
Blend for about 10 seconds then reduce speed to variable 6 or 8
Remove the plug in the lid, and slowly pour the in olive oil into the Vitamix until gone
Blend until thick (approx. 30 seconds)
Mayo will last 2-4 week
Sure, Sure… This might not be a true Italian sauce. But it does make a decent substitute when you don’t have all day to simmer your ‘real’ sauce. We have made it more than a few times simple because it’s so easy. You can basically make your noodles and sauce at the same time and have a fairly quickly made dinner after coming home after work.
10 Minute Tomato Sauce
- 1 ⁄4 cup onion grated
- 2 tablespoons butter
- 1 ⁄4 teaspoon dried oregano
- 1 ⁄2 teaspoon salt
- 2 garlic cloves crushed
- 1 28 ounce can crushed tomatoes
- 1 ⁄4 teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil chopped
Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes.
Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown.
Add crushed garlic. Cook 30 seconds.
Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering.
Turn heat to medium low. Simmer 10 minutes.
Remove from heat. Stir in olive oil and basil.
Season with salt and pepper to taste. Serve over pasta.
Original recipe: https://www.geniuskitchen.com/recipe/10-minute-tomato-sauce-from-americas-test-kitchen-429838
One weekend in April 2016 we had a cookoff with our friends. The theme was “coffee”. We brought our top game, we had some seriously tough competition, and we won. How rad is that.
This is the dry rub and sauce that Traci and I put on some tri-tip kabobs. I thought the rub was really good. But everyone loved the BBQ sauce. The dark earthy flavors of the ancho chili and dutch chocolate and coffee all seemed to blend together really well. We used the rub seasoning in the BBQ which really help to show the depth of flavor. We paired it with a homebrewed coffee stout, and also used that coffee stout in the BBQ sauce.
Chocolate & Coffee Dry Rub and BBQ Sauce
- 1/2 cup Coffee ground
- 1/2 cup Dutch Cocoa Powder
- 2 tbsp Ancho Chili Powder ground
- 1 tbsp Coriander Seed toasted and ground
- 1/4 cup Brown Sugar
- 1/4 cup Salt
- 1/4-1/2 tsp Cayenne to taste
- 1 tsp Allspice toasted and ground
- 2 tbsp Granulated Garlic
- 2 tbsp Onion Powder
- 2 tbsp Ground Cumin Seed toasted
- 1 Yellow Onion, large chopped
- 1 tbsp Sea Salt
- 1 tbsp Rub see above
- 1/4 cup Molasses
- 12 ounces Barrel-Aged Stout or Dark Ale
- 1/4 cup Apple Cider Vinegar
- 1 can Tomato Sauce 15oz.
- 2 ounces Brewed Espresso
- 4-6 tbsp Brown Sugar to taste
Place olive oil, onion, and salt in medium saucepan over medium heat. Cook stirring occasionally, until onions are caramelized.
Add Rub and molasses, stir 30 seconds, then add beer to deglaze pan, whisking well.
Add vinegar, tomato sauce, and brown sugar. Stir and reduce heat to medium-low. Simmer, stirring occasionally, until sauce is reduced and thickened.
When sauce is brown and thick, add espresso and remove from heat.
When cooled, to lukewarm, transfer sauce to blender and cover. Puree on HIGH until smooth, about 1 minute.Use on meat, or keep refrigerated,
Original recipes: http://thelocalpalate.com/recipes/chocolate-and-coffee-dusted-lamb-ribs-with-stout-chocolate-bqq-sauce, http://www.craftbeer.com/recipes/barrel-aged-stout-bbq-sauce