This is inexpensive to make and you can flavour to suit your tastes and menus.
- 2 egg yolks
- 1 tsp Dijon mustard
- 4 tsp. fresh lime juice (or lemon juice)
- 1 cup vegetable oil
Place the yolks in a food processor and add the mustard and juice. Pulse to incorporate fully. Keep motor running on slow and add the oil…slowly.
Season lightly with salt and pepper. Store in airtight container for up to 1 week.
note: if this separates after oil has been added, simply add another yolk and 1 tsp. lukewarm water in a clean bowl and add the broken mayonnaise, briskly whisking constantly. Now add 1/4 cup more oil, whisking to incorporate.
Flavoured Mayonnaise
Tartar Sauce – after adding the vegetable oil, add 2 finely chopped baby gherkin pickles and 1 tbsp. minced onion.
Red-Pepper Mayonnaise: After adding the oil, add 1 roasted red pepper (from a jar) and 1 minced grlic clove.
Garlic Mayonnaise: After adding the mustard and lime juice, add 2 minced garlic cloves
This is really yummy.
My Own Vanilla Sauce
We are having company for dinner tomorrow night and I baked a whipped cream cake (on this site) and I added 1/4 cup of baking chocolate powder (not cocoa). I thought it needed a different perk and I thought of a vanilla sauce.
After a lengthy search, I thought I would try something on my own and you should try it. It is truly bowl licking good.
- 2 tbsp. good cornstarch
- 1 1/2 cups milk, divided
- 1 cup whipping cream
- 1/2 cup sugar
- 2 large egg yolks
- 1 tsp. vanilla
In a small bowl, sprinkle the cornstarch on 1/2 cup milk and whisk to dissolve. Add the sugar and egg yolks and whisk really well. Add the vanilla and mix in.
Pour the milk and cream in a heavy sauce pan and bring to a simmer and whisk in the egg mixture gradually.
Continue mixing with a wooden spoon until it comes to a boil. Remove from heat, strain through a metal sieve in a bowl. Cover with plastic, making sure to touch the surface. Let cool down completely and put in refrigerator. (If making 1 day ahead). When ready to serve, reheat the bowl over a pan of simmering water.
Scoop the cake out into pretty serving bowls and put a generous scoop of this liquid gold over the cake.
I took a sample down to Don and we both were trying to lick the bowl. What can I say? Yup, it’s yummy!
Coconut Key Lime Pie
In the last couple of months, I found I much preferred the taste of lime over lemon…I don’t know why! This is the “easy way” to make the pie.
You can use a store bought graham pie crust but the real flavour comes from the homemade kind because I always use a pinch of cinnamon in the crust. Your choice.
- 1 can condensed milk
- 1 can unsweetened coconut milk
- 1/3 cup fresh squeezed lime juice
- 7 large egg yolks
- 2 cups heavy cream
- 2 tbsp. icing sugar
- 3 tbsp. unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together the condensed milk, coconut milk, lime juice and egg yolks until completely smooth. (you can use your mixer for this for a really smooth texture).
Pour this into the crust and bake until set but still a little wobbly in the center (about 35-40 minutes). Remove from the oven and let cool down for about 2 hours, then refrigerate over night. (covered).
In a large bowl in your mixer, beat the cream and sugar on high until stiff peaks form. To serve this pie, slice into wedges, top with whipped cream and a sprinkle of toasted coconut.
I told you it was “easy of pie” and I wasn’t kidding. Make it…enjoy….everyone will want seconds.
Honey Cream
Now, everyone knows that shortbread is not fattening….right! Well, when you are planning on serving shortbread or a nice butter cookie, make this up to serve with it. It is made with honey (natural sweetner) AND IT IS YUMMY GOOD.
- 1 3/4 cup cold whipping cream
- 4 large egg yolks
- 2/3 cup orange blossom or lavender honey
In your electric mixer, beat the whipping cream to stiff peaks and then place in the refrigerator.
Bring the honey to a boil and cook for about 2 minutes. Set aside. In another bowl, beat the egg yolks until they are a pale yellow and super ‘airy’. With the mixer running, slowly pour in the hot honey and keep beating for about 5-6 minutes until it cools to room temperature.
Using a rubber spatula, fold in the chilled whipped cream. Place in a 5 x 10 inch loaf pan and cover with plastic wrap. (Be sure to touch the surface). Freeze for a minimum of two hours.
Bring out the cookies and ice cream bowls. IF there is anything left over, you can always make an ice cream sundae or cone. In a word….Y UM
Goldenrod Eggs
I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.