• 2 large egg yokes at room temperature*

  • 8 oz. canola oil

  • 1 tsp Dijon mustard

  • 1/2 tsp salt

  • 1/2 freshly squeezed lemon juice at room temperature



  • Place the egg and Dijon mustard in a bowl..

  • Process thoroughly with a hand mixer, for about 30 seconds, until combined and pale yellow in color.

  • With the hand mixer running, slowly drizzle in the oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90 seconds.

  • With the hand mixer still running, add the lemon juice and pinch of salt, and mix briefly, for only about 5-10 seconds, until incorporated.

  • The mayonnaise is now ready to be used. Enjoy!

  • Store in the refrigerator for up to 4 days.


*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.

**You can use any neutral oil you'd like here.  Make sure not to use extra virgin olive oil here, because it will make the mayonnaise bitter and the flavor is too strong.

Recipe adapted from the Whole30 method in It Starts with Food.

This makes about 1 cup of mayonnaise.

Easy Hollandaise Sauce


  • 1 pound fresh asparagus (not too thin)

  • Good olive oil

  • Kosher salt and freshly ground black pepper

  • 6 large slices prosciutto

  • 1 1/2 tablespoons unsalted butter

  • 3 extra-large eggs

  • Directions

  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

  • Compliments of Ina Garten

Basil Pesto

3 cups packed fresh basil leaves 

4 cloves garlic 

3/4 cup grated Parmesan cheese 

1/2 cup olive oil 

1/4 cup pine nuts 

1/2 cup chopped fresh parsley  (optional).



1.Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Creme Fraiche

Makes one (1) cup of Creme Fraiche

  • 1 cup whipping cream

  • 2 tablespoons buttermilk

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days

Bechamel Sauce


  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk, cold
  • 1⁄2 teaspoon salt (to taste)
  • 1 pinch fresh ground white pepper (to taste)
  • 1 pinch nutmeg, freshly grated (to taste)


  1. In a 2 quart saucepan, melt the butter over medium heat.
  2. Add the flour and whisk until smooth, about 2 minutes.
  3. Gradually add the cold milk, whisking constantly to prevent any lumps from forming.
  4. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
  5. Do not allow the béchamel sauce to boil.
  6. Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
  7. Season the sauce with more salt, pepper and nutmeg to taste.
  8. The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.

Fresh Ricotta Cheese

Fresh Ricotta Cheese Makes approx. 1 Lbs.

81/2 cups Fresh whole milk

1/4 cup heavy cream

3 Tablespoons fresh lemon juice

2 teaspoons salt


Heat the milk and cream to a simmering point.Then remove from the heat and gradually add the lemon juice stirring all the time.Add salt - (milk should curdle pretty quickly, after which you don't need to add any more lemon juice.Pour into a colander that is lined with several layers of damp cheesecloth and leave to drain 2-3 hours..

Balsamic Vinaigrette


  • 9 oz. extra virgin olive oil

  • 3 oz. balsamic vinegar

  • 1/2 cup brown sugar

  • 1 Tbsp. black pepper, course-ground.

    Whisk together the ingredients until thoroughly combined to create Balsamic Vinaigrette

Summer Pasta Salad

We recently catered a party and the guests raved about our pasta salad. It's a wonderful summertime dish that is perfect for a nice dinner or just by itself. The secret is in the dressing.


You'll need:

1 lb. fettucine noodles, cooked

8 cups fresh veggies (your choice)

2 cups fresh grated parmesan cheese

1 cup salad oil

1 1/2 cups balsamic vinegar

1 tsp ground white pepper

1 TB oregano

1 TB basil dash salt

1 TB chopped fresh garlic


Gently toss the pasta, cheese and veggies, then whisk together the remaining ingredients and pour over your salad and toss. Let this set at least 2 hours in a refrigerator. Retoss just prior to serving. When you choose your vegetables, make sure you have a variety of color to make it pleasing to the eye. I would recommend tomatoes, onions, red, green and yellow peppers, cucumbers, broccoli, cauliflower, oilves, celery, etc.

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