Luckily, modern technology allows home cooks to enjoy the luxury of creamy and rich mayonnaise without working up a sweat. If you have a food processor or immersion blender, mayonnaise takes only a feel minutes to put together.
The resulting condiment is unlike any jarred mayo; it's thick, but light and perfect for making dips or spreading on sandwiches. In the end, I've realized it's quite easy to make homemade mayonnaise! Want to give it a try? Here's the recipe.
I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.
Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade — used primarily as a shrimp topping — is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.
Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more
It may be old-fashioned, but I love a good wedge salad. With its crisp, cool lettuce and tangy, creamy dressing, the iceberg and blue cheese combination is incredibly comforting. While good bottled blue cheese dressings exist, there's nothing like the thick, rich homemade variation.
It's not only delicious in the wedge salad, but it's great on spinach salads, tasty as a dip with carrots or buffalo wings, and scrumptious slathered as a spread on steak sandwiches. To learn how to make this simple yet rewarding dressing, read more
When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.
Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more