Okay, if you know me you’ll see this recipe and think, whhhhat??? Well, you’re right, I do not typically eat mayonnaise or aioli* (a close cousin to mayonnaise—just add garlic and voila). But for my crab quiche recipe, I needed a mayo that would be preservative-free so that my mother could eat it (she is allergic to preservatives). And heck, everyone should be able to eat preservative free! The hardest part about this recipe is simply timing the…GO TO RECIPE …
Dressings & Sauces
Balsamic Vinaigrette
¼ cup extra virgin olive oil 3 Tbsp. aged balsamic vinegar Place in an airtight container and shake OR Place in a high walled glass and whisk together until emulsified Variation: Add 1 tsp. dijon mustardGO TO RECIPE …
Apple Cider Vinaigrette
Dressings can be tricky. I love to stick with basics and this is the newest one one I can’t live without! Usually when I make a balsamic vinaigrette I use a one-to-one ratio of olive oil to aged balsamic vinegar and occasionally add a dab of dijon mustard to taste, and that’s all. Here the addition of honey adds a delicious dimension, a slight hint of sweetness, which goes well with my Spinach Persimmon Salad. Yum! 1/4 c.…GO TO RECIPE …
