maionese fatta da meIf you have made a habit of buying your mayonnaise ready-made, you are missing out on one of the best taste experiences home cooking has to offer. And here’s the thing, folks, making it at home is soooo easy.
Here is an easy mayonnaise recipe anybody with a food processor can make. And if you want something just a tad special, I’ve added a list of ingredients you can add for a gourmet flavor.
Homemade Mayonnaise
This recipe will yield 2 cups and will keep for one week.
2 egg yolks (Use only fresh eggs and avoid contact between yolk and shell)
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)
Place the egg yolks in the bowl of the food processor and add the vinegar, mustard, 1 tbsp of oil and salt to taste. Turn on the machine. When the ingredients are beginning to thicken and look like mayonnaise, very slowly begin adding more oil a few drops at a time. When about half the oil has been added in this way and the contents of the processor is still firm, you can begin adding the rest in a slow thin stream.
If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.Here are a few flavor variations you will enjoy

For Chipotle Mayonnaise, add 1 tbsp chipotle at the end of the recipe. Delicious on Turkey sandwiches.
For Dijon Mayonnaise, increase the Dijon mustard to 3 tbsp instead on only 1. Delicious on all cold cut or egg sandwiches.
For a Dill Mayonnaise, replace the wine vinegar with lemon juice, add 2 tbsp chopped dill, 1 clove garlic and pepper. Great with any fish or fish sandwiches.
For a Horseradish Mayonnaise, add 3 tbsp prepared horseradish and 1 tsp dried thyme.
For a Chive Mayonnaise, add 1/3 cup fresh chopped chives, 1 small clove of garlic and pepper to taste
The variations are endless. If you have a favorite mayonnaise flavor, be a dear and share it with me.



It’s rhubarb season, and I’m a HUGE fan. I’m always looking for new recipes. This one is a treasure. I know this is not the kind of recipe all you gluten-free people expect from me. But sometimes something is just so good, I have to share. Anyone who has never made jam or marmalade might think this kind of project is too complicated, but let me assure you, it’s as easy as pie. You will never want to get store-bought again. Homemade is so much better.



Orange and cardamom jam

1 1/2 pounds rhubarb stalks, thinly sliced (About 6 cups)

1 large orange

1 lemon

7 cups of sugar

2 pouches of fruit pectin.

Note, do not use a copper pot for making jams, the acid from the fruit will react with the copper.

Start by washing and boiling jars for ten to twelve minutes to sterilize. Then lower heat to simmer. Sterilize your jar tops in a smaller pan filled with water and bringing to a simmer. Keep them hot.

Wash and slice rhubarb stalks, and put in large pot. Using a vegetable peeler, peel the orange and the lemon and then slice the peel thinly and put in pot with rhubarb. Juice orange and lemon and pour juice into pot. Measure and add the sugar, and bring to a boil, stirring. After two or three minutes, add pectin and bring to a boil again, stirring constantly.

Skim off any foam and pour into sterile jars, leaving 1/4 inch space at the top. Put covers on jars, lightening covers loosely. Place filled jars back in the pot and bring back to a boil for another three to four minutes. Take out of caner and place somewhere where they can remain undisturbed for a few hours until sealed firmly. Goodness, this jam is so delicious.


Kick-Ass Salad Spread for bread in glass bottle isolated on white backgroundDressing

If you’re a fan of wassabi, you’re sure to love this salad dressing, and so will your sinuses. Nothing clears sinuses like a good shot of horseradish. And the best part of this recipe is that all it takes is a few ingredients, a jar, and three and a half minutes.

1 jar
1 lemon
1/4 cup whipping cream
1/4 cup plain Greek yogurt
2 tablespoon honey
4 tablespoons prepared horseradish
3 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
1 teaspoon finely chopped green pepper
1 teaspoon finely chopped red pepper

Zest and juice the lemon. In a jar, combine zest and juice with all remaining ingredients. Cover the jar and shake like hell. And voila, a sweet but Kick Ass Dressing.

Smokey BBQ Sauce

A friend came over to our BBQ the other evening and the next day she asked for this recipe. I had made two sauces, one for the chicken, which is also available on this site, and this one, which I find works best with beef. But others may like it on everything. So go ahead and slather it on anything you want to imbibe with a smokey flavor.

enough for 20 or so steaks (Depending on how much you like on your meat)

Top sirloin steak4 cups apple cider vinegar

3 tbsp packed brown sugar

2 tbsp molasses

2 tbsp honey

2 tbsp gluten-free Worcester sauce (See recipe in substitutions tab)

1 tbsp prepared Dijon mustard

½ tbsp liquid smoke

1 fresh red chile pepper, seeded and minced

1 tbsp ground black pepper

2 cloves garlic, minced

½ tsp ground allspice

2 cups ketchup


  1.  Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes. 
  2. Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
  3. Cool before using, and marinate you meat for at least 3 hours before cooking.
Gluten-Free BBQ Sauce
I seem to be in a BBQ frame of mind these days. Must be the gorgeous summer weather we’ve been having. That and being able to go out in the sun now that my dermatitis hepetiformis is under control. For those who are unfamiliar with the condition this skin condition, also called the Celiac rash, is photosensitive, which means the sun aggravates it. And for years I thought I had some kind of weird allergy to the sun. If you have an extremely itchy rash that gets worse in the sun, you might have the same condition. Going gluten free will get rid of it…in time. It will take anywhere from a few months to a year and a half. But, oh, the freedom when it goes. Okay, enough about this. Let’s move on to another great recipe.
I recently went shopping for a good BBQ sauce and was shocked at how many contain gluten. So I whipped up my own, and low and behold, easy as 1-2-3 and so delicious. And just look at how lovely the chicken turns out.
This will generously coat 8 pieces of chicken.Grilled chicken1/2 cup ketchup
1/4 cup Dijon mustard
1 Tbsp brown sugar
1 Tbsp honey
2 fresh chili pepper seeded and chopped
1 Tbsp fresh lemon juice
1 Tbsp canola oil
Mix all ingredients together and coat chicken pieces, preferably a few hours before cooking.
Sorry Colonel Sanders, chicken made with my recipe is even more finger licking good. ;-D