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.
1 1/2 pounds rhubarb stalks, thinly sliced (About 6 cups)
1 large orange
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 Dressing
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.
1/4 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)
4 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