Recipes — condiment

Immersion Blender Harissa Aioli    2 garlic cloves, minced1/8 teaspoon Kosher salt2 large egg yolks1 tablespoon freshly squeezed lemon juice1 teaspoon Sicilian Lemon White Balsamic1 1/4 cups Harissa Olive Oil Directions: In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.Transfer the aioli to a small bowl, cover and refrigerate until...

      Serves 6-8  Another of Nigella's wonderful recipes, that I like to play with. 3 T LG Garlic infused olive oil 1 Leek, washed, trimmed, halved lengthwise and thinly sliced 2 t Dried thyme or 1 t finely chopped fresh thyme 3 cups Castelluccio Lentils, or your favorite lentil if not available, rinsed and drained Approx. 1 quart cold water 3 dried Bay leaves Salt and Pepper, to taste Chopped fresh Parsley and or chives Liquid Gold EVOO or LG fused or infused Chipotle, Harrisa, Baklouti Chili, or Cayenne Chili Pepper olive oil to drizzle over the lentils...

  Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat.    a bunch parsley a bunch cilantro 2 tablespoons chopped fresh oregano 4 cloves garlic 1/2 jalapeno pepper, seeds removed 1/4 cup Liquid Gold Traditional Organic Vinegar or Liquid Gold Wine Vinegar 1/2 cup Liquid Gold mild/medium Extra Virgin Olive Oil Sea Salt to sprinkle Toss the herbs, garlic, jalapeño pepper and red wine vinegar into a food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil until a creamy...

One of the most popular condiments in and around the world, mayonnaise is a key factor in many, many great dishes. It is a integral part of a good sandwich, a great salad dressing and almost anything else you can think of. The thick, off-white condiment known for it's creaminess is simply the basic emulsion of egg and oil. It seems intimidating and extraneous to think of actually making mayonnaise but it is truly not as complex as it appears to be. With just a few simple steps you can make your own mayonnaise, in your own kitchen in a...