Matthew Albanese/Thrillist


Yield:  2 cups


  • 2 pasteurized egg yolks
  • 1 tablespoon water
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dry mustard or 2 teaspoons prepared mustard
  • 1/4 teaspoon sugar
  • 2 cups vegetable oil
  • Salt, as needed
  • Ground white pepper, as needed
  • 1 tablespoon fresh lemon juice


  • Combine the egg yolks, water, vinegar, mustard, and sugar in a bowl. Mix well with a balloon whisk until the mixture is slightly foamy.
  • Gradually add the oil in a thin, steady stream, whisking constantly, until the oil is incorporated and the mayonnaise is emulsified, smooth, and thick.
  • Season with salt, white pepper, and the lemon juice.
  • Use the mayonnaise immediately, or refrigerate in a clean airtight container for later use.
Matthew Albanese/Thrillist

Heywood's Mustard

Yield:  2 cups


  • 1/2 cup plus 2 tablespoons dry mustard
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1 cup malt vinegar
  • 1/4 cup honey


  • In a small heat-proof bowl, combine the mustard, sugar, and salt.
  • Add the eggs and whisk until smooth.
  • Whisk in the vinegar and honey. Cover and refrigerate for 1 to 2 hours.
  • Place the bowl over a hot water bath and whisk constantly until the mixture is thick and creamy, about 4 minutes. Cover and refrigerate until cold.
  • Transfer to a clean storage container. Cover and refrigerate for up to 2 weeks.
Matthew Albanese/Thrillist


Yield:  About 2 cups


  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons freshly chopped thyme
  • 2 cups tomatoes, roughly chopped
  • 3 tablespoons sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon mustard powder
  • Pinch cayenne pepper
  • Pinch allspice
  • Salt, as needed


  • In a medium pot, heat the oil over medium heat. Add the onions and garlic, and sweat until onions are translucent, about 3 to 4 minutes.
  • Add the remaining ingredients and bring to a boil. Reduce the heat to low, and simmer the ketchup until it is slightly thick, about 35 to 45 minutes.
  • In a food processor or with a blender, puree the ketchup until smooth. Cool completely and store until needed.
Matthew Albanese/Thrillist


Yield:  1 Loaf


  • 3 cups bread flour (plus additional flour for dusting)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/3 cups cool water


  • Combine flour, salt, and yeast in bowl.
  • Stir in water until dough becomes tacky -- add a tablespoon or more of water as needed to achieve the right stickiness.
  • Cover bowl with plastic or a towel, and leave on counter between 12 and18 hours, until it doubles in size.
  • Flour hands and a surface, and make a ball with the dough, pulling edges into center. Place the ball seam side down in a flour-dusted towel for a couple of hours, until you can press your finger 1/4 inch in and leave an impression.
  • Heat up oven to 475 degrees, and put a dutch oven in while it's heating up. Dust pot with flour.
  • Bake bread ball, seam up, in towel -- covered for 30 minutes and uncovered for 10. Cool for an hour.
Matthew Albanese/Thrillist

Hot Pepper and Garlic Sauce

Yield:  1 cup


  • 6 green hot chiles, seeded and chopped
  • 1/4 cup garlic, roughly chopped
  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cracked black pepper


  • Place the chiles and garlic in a food processor and pulse until smooth.
  • Transfer the chile and garlic mixture to a bowl, and add the lime juice, oil, salt, and pepper.
  • Mix well. Refrigerate in an airtight container until needed, up to 2 weeks.
Matthew Albanese/Thrillist


Yield:  1 pint 


  • 1 1/2 cups Cannellini beans, cooked and drained
  • 1 tablespoon Tahini
  • 2 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon fresh ground black pepper


  • Combine all ingredients. Purée in food processor until smooth, adding drops of water to thin if needed. Adjust seasoning with salt and pepper.



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