Balsamic Vinaigrette Dressing
(Makes 16 servings) Serving Size: 1 Tbsp.
Combine 6 Tbsp. balsamic vinegar + 1⁄4 cup lemon juice + 1 tsp. raw honey in a medium bowl; whisk to blend. Add 2 tsp. Dijon mustard; whisk to blend. Slowly add 6 Tbsp. olive oil while whisking constantly. Store in airtight container. Mix well before serving.
Olive Oil Mayo
NEVER BUY MAYO AGAIN! This is a delicious recipe that removes ALL of the questionable ingredients found in store-bought Mayonnaise!! And it is cheap to make.
1 large egg
2 Tbsp lemon juice (approx. 1 lemon)
¼ cup plus 1 cup light-tasting olive oil (not extra virgin)
½ tsp dry mustard
½ tsp salt
Place the egg and the lemon juice in a blender or food processor, cover, and allow to come to room temperature, 30 minutes. Add ¼ cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream; this should take about 2-3 minutes. Store covered in the fridge.