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.
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.
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.
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.
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.
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.