Remember a while back that I shared a recipe for mayo. It didn't go over really well in our how because we used olive oil and it came out bitter. I have since learned that if you want to use EVOO (Extra Virgin Olive Oil for those of you who never watch Rachael Ray), you must treat it with care and not use a blender or it will always turn bitter.
Anyway, I found this recipe in a book called "Lost Arts." You can see this book on my Shelfari down on the right. It sounds really yummy with the addition of garlic. I love garlic!
1 TBSP white wine or tarragon vinegar
1 large egg
1 tsp. Dijon mustard
Salt and pepper to taste
4 or more (could use 6-7) clove of garlic
1 1/2 cups oil
1.Place vinegar, egg, mustard, salt, pepper, and garlic cloves in a food processor. Mush 'em up.
2. With macine runninh slowly, drizzle oil in through feed tube. Correct seasonings.
Makes about 2 cups.
Here's another recipe I found in that book:
Herb Simple Syrup
2 cups white sugar
2 cups water
2 cups tightly packed fresh herbs
Bring sugar and water to a boil, stirring until suagar is dissoved. Reduce heat and add the fresh herbs. Simmer for about 5 minutes. Cover and allow to cool. (This will help to keep the aromatic oils from.) Steep overnight in the refrigerator. Strain and use as needed.
2/3 cup freshly squeezed lemon juice
1 cup herb simple syrup
4 cups good water
Several sprigs of fresh herbs
Simply mix your ingredients, add ice and a few sprig of fresh herbs and serve.
Makes about 6 cups.