Malaysian Cuisine and Recipe - Modern way presentation: 2009

Mayonnaise
Mayonnaise (sometimes abbreviated to mayo in English and other languages) is a thick condiment.White or yellowish-white in color, it is a stable emulsion of oil, egg yolk as an emulsifier and vinegar or lemon juice with salt and, in France, sometimes mustard as a flavoring,]whereas in Spain (and Minorca) it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings.

Origin
There are a number of different explanations for the origin of the term mayonnaise.
The Larousse Gastronomique 1961 suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg." The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques. Nineteenth-century culinary writer Pierre Lacam suggested that in 1459, a London woman named Annamarie Turcauht stumbled upon this condiment after trying to create a custard of some sort[. Another common explanation of mayonnaise's origin is that the recipe was brought back to France from the town of Mahon in Minorca, after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mahonesa (as it is still known on Minorca), later becoming mayonnaise as it was popularized by the French .
According to Trutter et al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about -- particularly in the Mediterranean region, where aioli (oil and garlic) is made.]
According to the Oxford English Dictionary, mayonnaise made its English language debut in a cookbook of 1841.
According to the Dictionnaire de l'Académie française, neuvième édition, no written evidence of "la sauce à la mayonnaise" exists prior to the 19th century.

Making mayonnaise
Mayonnaise can be made with an electric mixer, an electric blender, or a food processor, or by hand with a whisk or fork. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks acts as the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.[]
The traditional European recipe is essentially the same as the basic one described above, but it uses top-quality olive oil and sometimes vinegar or lemon juice. Some nouvelle cuisine recipes specify safflower oil. It is considered essential to constantly beat the mayonnaise using a whisk while adding the olive oil a drop at a time, fully incorporating the oil before adding the next tablespoon. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Mayonnaise made this way may taste strong or sharp to people accustomed to commercial products.

Composition
Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaises are more typically 70-80% fat. "Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.
Some homemade recipes use the whole egg, including the white. It can also be made using solely egg whites, with no yolks at all, if it is done at high speed in a food processor. The resulting texture appears to be the same, and—if seasoned, for example, with salt, pepper, mustard, lemon juice, vinegar, and a little paprika—the taste is similar to traditional mayonnaise made with egg yolks.
Commercial producers either pasteurize the yolks, freeze them and substitute water for most of their liquid, or use other emulsifiers. For homemade mayonnaise it is recommended using the freshest eggs possible. Some stores sell pasteurized eggs for home use. The eggs can also be coddled in 170°F (77°C) water, after which the hot yolks, now slightly cooked, are removed from the whites. Homemade mayonnaise will generally only keep under refrigeration for three to four days.

A jar of mayonnaise.
Commercial Mayonnaise, due to the addition of acids like vinegar or lemon juice, has a pH between 3.8 and 4.6, making it an acidic food. There is a misconception that foods like potato salad can make a person sick if left out in the sun, due to the mayonnaise spoiling. This is false; the pH of mayonnaise prevents harmful bacteria from growing in it. Left out of refrigeration, mayonnaise will develop an unappetizing taste and smell, due to other types of bacteria and molds that can spoil it; but will not make one sick.

Use of Mayonnaise
Worldwide, mayonnaise is commonly served in a sandwich, or with salad such as potato salad or canned tuna ("tuna mayo" or tuna salad). Regional uses are listed below:

In North America
Commercial mayonnaise sold in jars originated in New York City, in Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold by a family from Vetschau, Germany at Richard Hellmann's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs. Hellmann's mayonnaise was mass marketed and called Hellmann's Blue Ribbon Mayonnaise.
At about the same time that Hellmann's Mayonnaise was thriving on the East Coast of the United States, a California company, Best Foods, introduced their own mayonnaise, which turned out to be very popular in the western United States. Head-to-head competition between the two brands was averted when, in 1932, Best Foods bought out the Hellmann's brand. By then both mayonnaises had such commanding market shares in their own half of the country that it was decided that both brands be preserved.
In the Southeastern part of the United States, Mrs. Eugenia Duke of Greenville, South Carolina, founded the Duke Sandwich Company in 1917 to sell sandwiches to soldiers training at nearby Fort Sevier. Her homemade mayonnaise became so popular that her company began to focus exclusively on producing and selling the mayonnaise, eventually selling out to the C.F. Sauer Company of Richmond, Virginia, in 1929. Duke's Mayonnaise, still made to the original recipe, remains a popular brand of mayonnaise in the Southeast, although it is not generally available in other markets.
In Canada Kraft Foods is the largest purveyor of mayonnaise. In its television advertising it attempts to spread the French pronunciation "my-o-nezz" but this has not caught on with consumers.
Europe
In western Europe, mayonnaise is often served with pommes frites (French fries or chips), especially in Belgium and The Netherlands. It is also served with cold chicken or hard-boiled eggs in France, the UK, The Netherlands, Poland, Lithuania, and Ukraine.
Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5% respectively, although this is not legislated. Most available brands easily exceed this target.
Japan

Japanese mayonnaise.
Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor profile from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard) is also common.
Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and usually accompanies katsu and karaage. It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chuka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on pizza.
Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo.

Russia
Mayonnaise is very popular in Russia where it is made with sunflower seed oil which gives it a very distinctive flavor. A 2004 study showed that Russia is the only market in Europe where more mayonnaise is sold than ketchup by volume. It's used as a sauce in the most popular salads in Russia such as Russian Salad[oliv'e] and Dressed Herring and also many others. Leading brands are Calve (marketed by Unilever) and Sloboda (marketed by Efko).
Furthermore, in many Russian speaking countries (Russia, Ukraine, Belorussia, etc.), one can find different commercial flavors of mayonnaise, such as olive, quail-egg, and lemon.

Chile
Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Since mayonnaise became widely accessible in the 1980s Chileans have used it on locos, hot dogs, French fries, and on boiled potatoes.

Australia
In Australia, sugar is added to mayonnaise by most manufacturers and vinegar or lemon juice omitted: unsweetened mayonnaise has not been marketed with wide success. The S&N brand is the only brand in wide distribution which is unsweetened. Unsweetened condiments are largely unknown in Australia. The American Subway fast food chain has experimented unsuccessfully with unsweetened mustard and other savory condiments but has settled on "honey mustard" as a condiment that Australians will accept. Highly sweetened mayonnaise is used in potato salads and other delicatessen fare in Australia, but it must be very sweet to find favor with Australian consumers.

As a base for other sauces
Mayonnaise is the base for many other chilled sauces and salad dressings. For example:
Salsa golf created in Argentina is Mayonnaise with ketchup as well as spices such as red pepper or oregano.
Aïolii is often made as an olive-oil mayonnaise with garlic.
Rouille is aïoli with added saffron, red pepper or paprika.
Tartar sauce is mayonnaise spiced with pickled cucumbers and onion. CaperS, olives, and crushed hardboiled eggs are sometimes included. A simpler recipe calls for only pickle relish to be added to the mayonnaise.
Marie Rose sauce combines mayonnaise with tomato sauce or catsup, cream, flavorings and brandy. In North America, a processed version of Marie-Rose, called "Russian Dressing" sometimes uses mayonnaise as a base. However, most homemade varieties and nearly all commercial brands of "Russian dressing" use little or no mayonnaise as a base. They are very dark red and sweet dressings made with vegetable oil, tomato paste, vinegar, sugar, and a variety of herbs and spices (often including mustard).
Thousand Island dressing is a salmon-pink dressing that combines tomato sauce and/or tomato ketchup or ketchup-based chili sauce, minced sweet pickles or sweet pickle relish, assorted herbs and spices (usually including mustard), and sometimes including chopped hard-boiled egg—all thoroughly blended into a mayonnaise base.

Fry sauce is a mixture of mayonnaise, ketchup or another red sauce (e.g., Tabasco sauce, sauce, or one of many smokey barbecue sauces popular in the Northwest states), spices, and sometimes a strong tasting salty liquid (such as worcestershire or soy sauce) is added to balance out the sweeter red sauces. Commonly eaten on french fries in Utah, Idaho, eastern Washington and rural Oregon.
Mayonesa is a lime-flavored mayonnaise, usually found in Mexican or Spanish grocers in North America.
Sauce rémoulade, in classic French cuisine is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence. An industrially made variety is popular in Denmark with french fries and fried fish. It is quite different from most of the remoulade sauces that are frequently found in Louisiana and generally do not have a mayonnaise base.
Ranch dressing is made of buttermilk or sour cream, mayonnaise, and minced green onion, along with other seasonings.
Certain variations of honey mustard are based on mayonnaise and are made by combining mayonnaise with plain mustard, brown sugar, and lemon juice.

--------------------------------------------------------------------------------------------------------------

Where do salad dressings get their names?
Although manufacturers introduce new flavors all the time, many consumers stick to their longtime favorites in salad dressings -- ranch, French, Italian, Caesar, blue cheese and Thousand Island -- and many of the dressings available in stores and restaurants are variations of these.
Most of the dressings you use either are creamy and have mayonnaise as a base ingredient or are oily and have salad oil as a base ingredient. The herbs, spices and other flavorings are added to make a certain kind of dressing.
Here are some of the favorites:
· Thousand Island dressing was named for the Thousand Island region of upstate New York, where the dressing originated. The region, along the St. Lawrence Seaway and Lake Ontario, is a popular spot for fishermen and hunters and for other tourists. The key ingredients in the dressing are mayonnaise and chili sauce, which is made of peppers and tomatoes. The tiny chunks in the dressing are finely chopped pickles, onions, olives and hard-cooked egg.
· Ranch dressing actually originated on a ranch -- the Hidden Valley Guest Ranch near Santa Barbara, Calif. According to the Hidden Valley Web site, the owners made a dressing with herbs, spices and buttermilk in the 1950s, and the dressing caught on with their guests. The dressing was sold as a dry mix that you combined with buttermilk and mayonnaise or sour cream. Now, the Hidden Valley brand appears on several varieties of bottled ranch dressing in supermarkets. It's also a very popular dip for vegetables or chips. The "ranch" flavor that is added to chips refers to the buttermilk taste that is associated with ranch dressing.
· French dressing is apparently an American invention. There are several different recipes for French dressing. Most of them use ketchup, oil, vinegar and paprika. A similar dressing is called Russian, which often has chili sauce as an ingredient.
· Italian dressing gets its name from the seasonings found in it -- oregano, basil and garlic mixed with olive oil and wine vinegar.
· Blue cheese dressing is sometimes referred to as Roquefort dressing, but Roquefort is a particular kind of blue cheese made of sheep's milk. It comes from the town of Roquefort in southwestern France. Regular blue cheese, a crumbly cheese that also has blue veins of mold, is made from cow's milk. The cheese is mixed with creamy ingredients such as mayonnaise, sour cream, buttermilk, milk or yogurt and often with vinegar and some spices.
· Caesar dressing comes from Caesar salad, a popular item on many restaurant menus. You will hear two different stories about the origin of the name for Caesar salad. One story is that it was named for Julius Caesar. Another story is that Caesar Cardini, an Italian immigrant to the United States, developed the salad dressing in the 1920s for his restaurant in Tijuana, Mexico. Caesar salad dressing is made of oil, lemon juice, raw egg, parmesan cheese, herbs and spices. Some recipes contain anchovy filets, too.
· Anchovy plays a role in the unique taste of another salad dressing with an interesting name, Green Goddess. Recipes for this dressing call for mayonnaise, anchovy fillets or paste, vinegar, garlic, green onion, parsley, chives and tarragon. The name apparently honored George Arliss, an early 20th century actor who was known mainly for his portrayal of Benjamin Disraeli, the British prime minister. Arliss appeared in a play titled "The Green Goddess," and a San Francisco chef named a new salad dressing after the play.
· Vinaigrette is a generic name for a salad dressing that uses oil and vinegar as its base and adds herbs and spices. There are many variations of vinaigrette, and it is popular because it can be lower in calories and fat than dressings that use mayonnaise.
If you read the labels on dressings in the grocery store, you will find that they almost always have a high fat gram count, unless they are "low fat" or "fat free." If it is important to you to watch your fat intake, then you will look for low-fat or fat-free varieties. But remember that if you are counting calories, the low-fat and fat-free flavors will probably have the same calorie count as high-fat flavors. And if you want to reduce your calorie intake by eating fresh vegetables in a salad, you need to watch the calorie count in the dressing, too!Sophia Lalonde, creator ofad Dressing.

Mayonnaise
Categories:
Yield: 1 Servings
1 c Salad oil
1 Egg
-=OR=-
2 Egg yolks
2 tb Lemon juice
-=OR=-
2 tb Vinegar

Salt and pepper Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1 teaspoon oil at a time
beating well after each addition, until 1/3 cup has been added. Add a few drops lemon or vinegar. The mixture should be quite thick and perfectly smooth. If it isn't you added the oil too quick or didn't beat it enough. Continue to add the oil and acid alternately until it's used up. Add seasonings to taste. Store covered in the refrigerator.

Mayonnaise Tips and Hints
• Although electric mixers, blenders, and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick. • When using olive oil, extra-virgin is usually too strong in flavor and will not hold together well. Use regular olive oil or half extra-virgin and half vegetable oil. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in a mayonnaise that separates quickly. • In general, the ratio is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce. • If you are using vinegar instead of lemon juice, be sure it is a good quality vinegar, preferably white wine vinegar. This will give a more delicate flavor to the mayo. • Whipping cream, evaporated (not condensed) milk, or hot water can be used to thin mayonnaise that is too thick. • All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them. • For a richer mayo, use only the egg yolks rather than the entire egg. • To substitute pasteurized liquid whole eggs for fresh egg yolks, use 1/8 cup liquid pasteurized eggs for each egg yolk called for in the recipe. One whole egg equals 1/4 cup liquid. • To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo. • You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar, lemon or lime juice. • Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result. • Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender. • When using mayo as a binder such as in a salad, try reducing the calorie content by using half mayo and half plain yogurt. • Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar. • Previously-frozen egg yolks will be thicker than fresh when thawed. Whisk in one tablespoon lemon juice per yolk and freeze overnight for a thick mayonnaise base. • When using salt in a cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling. • Salt added to egg yolks in uncooked mayo will result in a thicker base. Cayenne and mustard powder also aid in separating the oil for proper emulsion. • Coat fish filets with a thin layer of mayonnaise and top with your favorite spices. Bake as usual. You will end up with a nicely browned, flavorful coating that keeps the fish moist and tender. This method also works well for skinless chicken. • Garlic mayonnaise is known as aioli. Any variety of herbs, spices or flavorings can be added to flavor mayonnaise. Mince your favorite fresh herbs and add to the mayo. Let sit in the refrigerator for an hour or so to let flavors blend. Try any green herb, garlic, onion, chile powder, curry powder, horseradish, citrus zest, pureed fruit, pesto, chutney, mustard, sun-dried tomatoes, anchovy paste or even crumbled bleu cheese.
Homemade Mayonnaise Recipe
You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
· 2 egg yolks
· 3/4 teaspoon salt
· 1/2 teaspoon powdered mustard
· 1/8 teaspoon sugar
· Pinch cayenne pepper
· 4 to 5 teaspoons lemon juice or white vinegar
· 1-1/2 cups olive or other salad oil
· 4 teaspoons hot water

Preparation:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week. Yield: 1-1/2 cups Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed. Variations
Remoulade Dressing:
Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes. Sauce Nicoise:
Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise. Russian Mayonnaise:
Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.
Mustard Mayonnaise:
Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard. Curry Mayonnaise:
Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder. Chantilly Mayonnaise:
Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks. Fruit Mayonnaise:
Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.

Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.
Prep Time: 5 minutes
Ingredients:
· 1 large egg
· 1 teaspoon Dijon mustard
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground white pepper
· 1-1/2 teaspoons white wine vinegar
· 1 cup oil, peanut or corn
· 1 to 2 Tablespoons lemon juice
Preparation:
Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer. Yield: 1-1/4 cups

Mayonnaise Variations(Except for Remoulade, each starts with one cup.) Aioli: Add 4 cloves garlic mashed with 1/8 teaspoon salt and 1/2 teaspoon lemon juice. Add 1 to 2 tablespoons olive oil, enough to make a soft consistency. Good with fish soups, fish, poached or boiled eggs, vegetables. Creamy: Stir in as much as an equal amount of sour cream or unflavored yogurt. For salad dressing, use cream or buttermilk. Green Goddess: Add 1 small clove garlic, chopped, 2 to 3 chopped anchovy fillets, 3 tablespoons chopped parsley, 6 tablespoons sour cream and lemon juice to taste. Serve on salad or with fish and shellfish. Herb: Puree 2 tablespoons chopped fresh herbs with an equal part lemon juice. Press out liquid, stir into mayonnaise. Nice with fish, poached or boiled eggs, vegetables. Horseradish: Add horseradish to taste. Serve with ham, beef, corned beef. Remoulade: Add to 1-1/2 cups mayonnaise 1 finely chopped hard-cooked egg, 1 tablespoon chopped capers, 1 tablespoon chopped parsley, 1 teaspoon lemon juice. Classic accompaniment to cold poached or boiled eggs, fried fish, cold vegetables, cold meats. Scandinavian Mustard: Add 2 tablespoons Dijon mustard, 4 teaspoons brown sugar, 2 tablespoons fresh dill. Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. A little dried tarragon is optional. Serve with fish and shellfish. Thousand Island or Russian: Stir in 1/4 cup chili sauce, 2 tablespoons chopped gherkins, 1 chopped shallot or green onion, 1 teaspoon grated horseradish. Serve with boiled eggs, fish, shellfish, cold meats, cold vegetables, green salad or a Reuben sandwich.

Flavored Mayonnaise Recipe
Start with jarred or homemade mayonnaise, add some ingredients, and come up with a gourmet mayo. Nine different variations included.
Prep Time: 5 minutes
Ingredients:
· Mayonnaise
· Herbs
· Spices
· Vegetables
· Chiles

Preparation:
It is easy to transform mayonnaise into an extraordinary condiment that will add a boost of flavor to any simple sandwich. Roasted Red Pepper Mayonnaise1/2 cup mayonnaise, 1/4 cup finely chopped roasted red pepper, and 1 tablespoon chopped fresh parsley. Lemon Mayonnaise1/2 cup mayonnaise, 1-1/2 teaspoons fresh lemon juice, 1 teaspoon freshly grated lemon peel, and pinch ground black pepper. Ginger-Sesame Mayonnaise1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4 teaspoon Asian sesame oil. Chutney Mayonnaise1/2 cup mayonnaise, 1/4 cup mango chutney, finely chopped, and 1 tablespoon chopped fresh cilantro.
Basil Mayonnaise1/2 cup mayonnaise, 1/4 cup chopped fresh basil, and 1/8 teaspoon ground black pepper. Chipotle Mayonnaise1/2 cup mayonnaise, 1 finely chopped chipotle chile in adobo, 1 teaspoon adobo sauce, and 1/4 teaspoon ground cumin. Pesto Mayonnaise1/2 cup mayonnaise and 1 tablespoon plus 1 teaspoon pesto. Horseradish Mayonnaise1/2 cup mayonnaise, 1 tablespoon bottled white horseradish, and 1 teaspoon fresh lemon juice. Pickled Jalapeno Mayonnaise1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, and 1 to 2 pickled jalapenos, finely chopped.

Start with jarred or homemade mayonnaise, add some ingredients, and come up with a gourmet mayo. Nine different variations included.
Prep Time: 5 minutes

Homemade (Cooked) Mayonnaise Recipe
Raw eggs are an important ingredient in mayonnaise. If you are concerned about using raw eggs in your mayonnaise, try this method which heats the eggs just enough to kill bacteria. You can also use radiated eggs and skip the heating process.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
· 2 large egg yolks
· 2 tablespoons fresh lemon juice
· 2 tablespoons water
· 1/2 teaspoon sugar
· 1 teaspoon dry mustard
· 1 scant teaspoon salt
· Pinch of cayenne (optional)
· 1 cup canola, peanut, vegetable, or pure olive oil, not extra virgin
Preparation:
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated.

Wasabi Mayonnaise Recipe
Use this spicy mayonnaise as a condiment with grilled seafood or to add zing to a salad dressing.
Prep Time: 15 minutes
Ingredients:
· 1/2 teaspoon sea salt
· 2 garlic cloves, minced
· 1 large egg
· 1 egg yolk
· 2 Tablespoons wasabi powder
· 1 Tablespoon fresh lemon juice
· 3/4 cup vegetable oil
· 2 Tablespoon olive oil
Preparation:
Pound the salt and garlic in a mortar with a pestle into a paste. Transfer to a food processor and add the egg, egg yolk, wasabi powder, and lemon juice. Process for 1 to 2 minutes, or until thoroughly mixed. Combine the vegetable and olive oils. With the food processor running, slowly add the oil in a thin steady stream, processing until the mayonnaise thickens. Scrape down the sides of the bowl and process until thoroughly blended. Transfer to a glass jar with a lid and refrigerate. The mayonnaise is best within a few hours after it is made, but it will keep in the refrigerator for a couple of days. Mint or Basil Mayonnaise:Omit the wasabi powder and add 1 cup mint or Thai or Italian basil leaves, finely chopped. Yield: 1 cup

Salad Dressing and Vinaigrette Recipes
Many of these recipes work equally well as a topper for vegetables and meats as well as cold and warm salads. If you have a recipe to share, please post on our Message Board. Add your own special recipe to share with the world.
Amaretto Bacon Dressing• Balsamic Fish Sauce Dressing• Balsamic Vinaigrette• Summer Balsamic Tomato Vegetable Salad• Balsamic Vinegar Recipes• Beer Dressing• Blueberry Mayonnaise• Blue Cheese Buttermilk Creamy Dressing• Caesar Salad Dressing (Lomonaco)• Caesar Salad Dressing• Champagne Vinaigrette• Chervil Dressing• Citrus-Balsamic Vinaigrette• Citrus Vinaigrette• Cranberry Balsamic Vinaigrette• Creamy Curried Dressing• Flaming Brandy Bacon Dressing• Gaucho Dip• Green Goddess Dressing• Ginger Dressing for Chicken• Green Garlic Vinaigrette• Herb Dressing• Hard-boiled Egg and Hot Pepper Vinegar Dressing• Herb & Spice Infused Oil• Honey-Lime Dressing

Balsamic Vinegar Recipes
If you arrived here via a search engine, don't miss my full article on Balsamic Vinegar, which includes usage, selection, storage, and cooking tips. Balsamic vinegar can be used as a substitute for red wine or red wine vinegar in many recipes. Feel free to experiment with any of these recipes to suit your tastes.
• Balsamic Vinegar Cooking Information• All Vinegar Recipes• Rice Vinegar Recipes• Wine Vinegar Recipes• More Condiment Recipes• More Condiment Articles• A to Z Recipes and Food
Balsamic Vinegar Recipes
• Anchovy Dressing• Apple Balsamic Syrup• Apricot Carrots• Balsamic Barbecue Spareribs• Balsamic Butter• Balsamic Peach Pork Loin Chops• Balsamic Vinaigrette• Beef Brisket with 40 Cloves of Garlic• Beef Tenderloin in Cabernet Sauce• Beets, Red Cabbage, and Cranberries• Beet, Red Onion and Horseradish Relish• Best Coleslaw• Black Bean Cakes• Blue Potato Honey Mustard Salad• Chicken Breasts with Peaches• Chinese Duck Sauce (Plum)• , Port and Balsamic Sauce• Crab Mango Salad• Cranberry Balsamic Vinaigrette• Crawfish-Stuffed Artichokes with Lagniappe• Eggplant Caponata with Chives • Gazpacho• Chicken Grand Marnier®• Green Beans with Bacon and Sweet Red Peppers (Haricot Vert)• Grilled Beef Tenderloin in Cabernet Sauce• Grilled Hamburger Salad• Grilled Mozzarella Bundles• Grilled Peaches with Peach Walnut Chutney• Grilled Salmon with Nasturtium Vinaigrette• Gruyere Quiche• Harvard Beets• Herbed Tuna with Citrus Vinaigrette• Homemade Tomato Sauce• • Italian Bean and Tuna Salad• Key Lime Barbecue Chicken Wings• Lime Dipping Sauce• Low-Fat Chicken Cordon Bleu• Mango Banana Ketchup• Maple Mustard Glaze• Mexican Fajita Kebabs• Mignon Salmon with Roulade Corn and Black Bean Relish• Mixed Salad With Pears and Raisins• Orange Dressing• Papaya Pineapple Salsa• Perciatelli Pasta with Shiitake Mushrooms & Fresh Ginger• Pickled Shrimp• Pomegranate Lamb Lollipops• Poppyseed Biscuits with Balsamic Strawberry Flambe• Poppyseed Cabbage• Caramelized Onion Frittata with Gorgonzola• Pumpkin Gnocchi in Aceto Balsamico Cream Sauce• Raspberry Chipotle Chicken Wings• Red Cabbage Christmas Salad• Raspberry Cream Fruit Salad Dressing or Dip• Roasted Asparagus with Orange Sauce• Roasted Root Vegetables• Roasted Sausages and Grapes• Salad Dressing Recipes• Salmon with Citrus-Balsamic Vinaigrette• Sausage with Red Cabbage• Sauteed Filet Mignon• Slow-Roasted Balsamic Tomatoes• Smoked Fish Pate• Stuffed Mozzarella Spirals Salad• Summer Balsamic Tomato Vegetable Salad• Sun-Dried Tomato Vinaigrette• Sun-Dried Tomato Walnut Pesto• Sunflower Seed-Crusted Lamb Loin• Swordfish with Balsamic Glaze• Tangy Barbecue Sauce• Tangy Pineapple Sauce (Crockpot)• Strawberry Salsa• Watermelon BBQ Sauce

Balsamic Vinegar Tips and Hints
• When using balsamic vinegar, do not use aluminum pots or containers. The pan or marination container should be non-reactive. • Balsamic vinegars are not recommended for pickling or herb infusion purposes. • Check the label if you are allergic to sulfites. Not all balsamic vinegars have sulfites, but many less expensive choices do. • Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process. • A teaspoon or two of balsamic vinegar can wake up the flavor in a bland soup, stew, or sau ce• If you must, substitute sherry vinegar or red wine vinegar for balsamico. It won't be the same, but it will give you a hint on how good it could be if you used balsamic vinegar. • A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavor of the fruit and will have you addicted.

About Balsamic Vinegar
Balsamic vinegar is not a wine vinegar
Balsamic vinegar has become all the rage in America, thanks to creative chefs at upscale restaurants. It is difficult to believe that this robust product of the vine has only come to be appreciated within the last two decades in America, when Italians have been enjoying it for centuries. The rich, slightly sweet flavor of balsamic vinegar readily lends itself to vinaigrette dressings, gourmet sauces, and brings out the sweetness of fresh fruitssuch as raspberries, strawberries and peaches. Its flavor and complex fragrance is exalted over its lowly cousin, red wine vinegar, just as red wine vinegar leaps ahead of white vinegar. Before delving into a myriad of balsamic vinegar recipes, learn a little bit more about it and how to use it.
What is balsamic vinegar?
How does a lowly vinegar come to reap such praise? As far back as 900 years ago, vintners in the Modena, Italy region were making balsamic vinegar which was taken as a tonic and bestowed as a mark of favor to those of importance. Although it is considered a wine vinegar, it is not a wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine. Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar "mother," and begins the aging process. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor. Some balsamic vinegars have been aged for over 100 years. It is this aging process that makes true balsamic vinegar from Modena in Northern Italy so expensive. Luckily, a little balsamic vinegar goes a long way, much like saffron.

Balsamic Vinegar Age and Price
The youngest balsamic vinegar tradizionale is aged 12 years
Balsamic vinegar age and price
At a minimum, the aging process can take up to twelve years for true balsamic vinegar which is legally labeled aceto balsamico tradizionale. The longer it is permitted to age, the higher the quality and price. Indeed, some balsamic vinegars, depending on age, can cost hundreds of dollars for a mere half cup! Less than 3,000 gallons of genuine balsamico are released each year. It is so highly prized that it is considered disgraceful to cook with it. Rather, connoisseurs profess that genuine balsamico should be enjoyed in its virgin form, untouched by heat, much like a fine aged whiskey. As little as a half teaspoon of this expensive aged vinegar is enough to give flavor to a vinaigrette dressing to serve four. Luckily, there are less expensive balsamic vinegars available for home cooks. A pint of imported Italian balsamic vinegar, aged for less than twelve years, can be had for under $20 and is suitable for vinaigrettes, sauces, or marinades. As the age decreases, so does the price, but many new products use carmelization and coloring in cheap balsamic vinegars. Since the flavor is so intense, most recipes calling for balsamic vinegar use 1/4 cup or much less, enabling the cook to stretch that pint a long way. Overuse of balsamic vinegar can actually ruin a dish, so use it sparingly when experimenting.

Balsamic vinegar can be stored indefinitely
Balsamic Vinegar Selection and Storage
If you want the real thing, be sure it is labeled aceto balsamico tradizionale, meaning it has been processed and aged due to traditional methods in Modena, Italy. The price will generally dictate the quality, so remember, you get what you pay for. Some cheaper brands use sulfites added as a preservative, so if you are allergic, be extra careful to read the label. The good thing is that balsamic vinegar can be stored indefinitely. Once you open the bottle, oxygen is not a problem and will not cause deterioration. Store it in a cool, dark place away from heat. You may notice a sediment in the bottle. This is a natural by-product of the process and is not harmful.

Balsamic Vinegar Tips
Heat mellows the flavor of balsamic vinegar
Balsamic Vinegar Tips and Hints
• When using balsamic vinegar, do not use aluminum pots or containers. The pan or marination container should be non-reactive. • Balsamic vinegars are not recommended for pickling or herb infusion purposes. • Check the label if you are allergic to sulfites. Not all balsamic vinegars have sulfites, but many less expensive choices do. • Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process. • A teaspoon or two of balsamic vinegar can wake up the flavor in a bland soup, stew, or sauce. • It won't be the same, but it will give you a hint on how good it could be if you used balsamic vinegar. • A sprinkle of balsamic vinegar on fresh sliced strawberriesor raspberries with a bit of sugar really brings out the flavor of the fruit and will have you addicted.

Vinegar Recipes
Whether it is basic apple cider vinegar, red wine vinegar or balsalmic vinegar, these recipes all use vinegar as an ingredient for pickling, taste, or leavening. If you have a recipe to share, please post on our Message Board Add your own special recipe to share with the world.
Vinegar Recipes
• Amish Tomato Ketchup• Apple Horseradish Sauce• Asparagus and Acorn Squash Rings• Baked • Baked Whitefish with Dill and Tomato Cucumber Relish• Balsamic Vinegar Recipes• Banana Ketchup• Banana Macadamia Nut Bread• Barbecue Lentils• Barbecued Catfish• Red Chili Beans• BBQ Meatloaf Aussie Style• Best Coleslaw• Turnovers• Blue Potato Honey Mustard Salad• Blueberry Coleslaw• Blueberry Ketchup• Blueberry Mayonnaise• Braised Red Cabbage with Currants• Brandied Coffee Baked Beans• Bread & Butter Pickles• Broccoli Sunflower Seed Salad• Carmelized Onions• Ceviche• Champagne Vinaigrette• Chicken Breast with Quick Pan Sauce• Chicken Tarragon (Clay Cooker)• Chilled Chinese Noodle Salad• Chinese Duck Sauce (Plum)• Substitute• Chorizo Substitute• Cilantro Corn Relish• Cincinnati Chili• Coffee Barbecue Sauce• Coleslaw with Sweet and Sour Creamy Dressing• Confetti Zucchini Relish• Corned Beef & Cabbage• Crab Mango Salad• Cranberry Ketchup• Cranberry Orange Glazed Ham• Cranberry Shallot Chutney• Creole Mustard• Crockpot Sloppy Joes• Cucumber and Mandarin Orange Salad• Date and Orange Chutney• Dijon-Style Mustard• Dill Potato Salad• Dried Apricot Chutney with Star Anise• Emeril's Worcestershire Sauce• Fruit & Tomato Chutney• Gado-gado Spaghetti• Garlic Basil Mayonnaise• German Fruitcake• Gourmet Glazed Figs• Green Goddess Dressing• Green Tomato Dill Pickles• Lima Bean Salad• Hard-boiled Egg and Hot Pepper Vinegar Dressing• Heirloom Tomato Ketchup (Catsup)• Herbed Mustard Sauce• Homemade Frankfurters (Hot Dogs)• Homemade Mayonnaise with variations (uncooked)• Homemade Worcestershire Sauce• Horseradish Slaw• Indian Mutton Curry• Jicama Sunchoke Salad with Honey Mustard Dressing• Jeffrey's Rasta Redfish Marinade• Ketchup Recipes• Ketchup Vert (Green Tomato Ketchup) - Quebec Style• Kingly Smoked Salmon• Kiwifruit Chutney• Lemon and Mustard Seed Chutney• Lentil Pate• Lobster with Nutmeg Vinaigrette and Chestnut Puree• Mako Shark with Anchovy Caper Sauce• Mango Chutney• Mango Jalapeno Sauce• Mango Ketchup• • Marinade Recipes• Mayonnaise Recipes• Mojo Marinade• Molasses Taffy• Mustard Potato Salad• Mustard Recipes• Orange Almond Greens• Oyster Martinis with Beluga Caviar• Papaya Raisin Chutney• Papaya Seed Dressing• Peach Vinegar• Peach-Spiced Chicken• Pear Chutney• Pear Ginger Chutney• Pennsylvania Dutch Meat Loaf• Peruvian Potato Salad• Picante Ketchup• Pie Crust plus Orange Variation• Pickle Recipes• Pickled Asparagus• Pickled Beets• Pickled Cherries• Pickled Beets With Eggs• Pickled Lox• Pickled Peaches• Pickled Shrimp• Pizza Crust & Pizza Sauce (Wheat-free)• Poached Beef Tenderloin with Sabayon & Wild Mushroom Saute• Prince of Wales Spinach Salad Flambe• Pulled Red Cabbage Christmas Salad• Red Velvet Cake• Red, White, & Blue Potato Salad• Rhubarb Chutney• Rice Vinegar Recipes• Roasted Spicy Apricot Wings• Rose Hip Soup• Rum-Runner Chicken• Salad Dressing Recipes• Sesame Seed Sauce for Vegetables• Rub• Spiced Fig Pickles• Spiced Green Mango Pickles• Spiced Tuna with Pineapple Glaze• Spicy Peanut Butter Dressing• Spinach Salad Flambe• Squid Stewed in Their Ink (Calamares en su Tinta)• Stewed Spinach with Peanut Sauce• Sticky Red Wings• Strawberry Vinegar• Strawberry Vinegar (Large Quantity)• Sweet Cucumber and Mandarin Orange Salad• Sweet and Sour Squid• Sylvia's World-Famous Talked-About • Szechwan Chicken And Cashews• Tandoori Chicken (Tandoori Murghi)• Tangy Barbecue Sauce• Tart Pickled Cherries in the French Style• Texas Caviar (Black-Eyed Peas)• Tofu Mayonnaise • Tomato Ketchup• Vegetable Chutney with Garlic• Watermelon Basil Vinaigrette• Watermelon and Red Onion Salad• Watermelon Rind Pickles• Whipping Egg Whites Tips• Yukon Gold and Leek Soup• Yukon Gold Potato Salad with Leeks• Zucchini Pickles

Amish Tomato Ketchup Recipe
This heirloom old-fashioned tomato ketchup is not as thick as commercial ketchup
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
· 6 celery ribs, cut into 1/4-inch pieces
· 2 medium onions, peeled and diced (about 2 cups)
· 1/4 cup water
· 3 pounds tomatoes, quartered
· 5 Tablespoons vinegar
· 1 cup (packed) dark brown sugar
· 1/2 Tablespoon allspice berries
· 1/2 Tablespoon whole cloves
· 1/2 Tablespoon celery seeds
· 1 teaspoon ground mace
· 1/2 teaspoon salt
Preparation:
Place the celery, onions, and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes. Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes. Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar, allspice, cloves, celery seeds, mace, and salt. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.
Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions. Yield: 1-1/2 pints

Asparagus Acorn Squash Rings Recipe
A simple apple cider and walnut sauce tops asparagus and acorn squash rings. It is important not to overcook the vegetables. This makes a pretty presentation on the plate.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
· Sauce:
· 1/4 cup butter
· 2 Tablespoons packed light brown sugar
· 1/2 cup chopped walnuts
· 1/4 cup fresh lemon juice
· 2 Tablespoons cider vinegar
· 6 Tablespoons apple cider
· 1/8 teaspoon ground ginger
· .
· Vegetables:
· 2 medium acorn squash, cut in half crosswise, seeds removed, and sliced into 1/4-inch thick rings
· 16 asparagus stalks, tough ends trimmed off
Preparation:
Melt butter in a heavy skillet over medium heat. Stir in brown sugar and walnutsand cook for 2 minutes, stirring constantly. Whisk in lemon juice, cider vinegar, apple cider, and ginger. Continue to cook, stirring constantly, until sauce is reduced by half. Keep warm. Place acorn squash rings in a large pot of salted boiling water. Simmer just until tender. Remove and drain rings as they are done. Do not overcook. Meanwhile, steam asparagus until crisp-tender. To serve, stagger 3 acorn rings on each of 4 plates. Slip 4 asparagus spears through the rings so the heads of the spears are showing. Spoon sauce over the vegetables. Yield: 4 servings

Baked Whitefish with Dill and Tomato Cucumber Relish Recipe
Marinated in dill and vinegar, whitefish is then baked, cooled, and topped with tomato cucumber relish. Plan ahead to marinate overnight before baking, plus additional chilling time. This is a great meal for hot summer days and may be made up to 2 days in advance.
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
· Fish:
· Vegetable oil
· 1 (4- to 4 1/2-pound) whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
· 3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
· 1 medium onion, coarsely chopped
· 1 teaspoon coarse salt
· 1/4 teaspoon ground pepper
· 6 Tablespoons white vinegar

· Relish:
· 4 cups diced peeled seeded cucumber (about 4)
· 2 pounds plum tomatoes (about 12 large), seeded, chopped
· 1/2 cup chopped fresh dill
· 1/4 cup white vinegar
· 4 teaspoons coarse kosher salt
· Additional fresh dill sprigs for garnish
Preparation:
For Fish:Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices. Position rack in center of oven and preheat to 375 degrees F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days. For Relish:Combine cucumbers, tomato, dill, vinegar, and salt in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper. Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs. Yield: 12 servings

Banana Ketchup Recipe
Although there is a little tomato in this ketchup, it's the flavor of the bananas that shines through. Banana ketchup is especially good with pork and chicken.
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
· 1/2 cup golden raisins
· 1/3 cup chopped sweet onions
· 2 large garlic cloves, quartered
· 1/3 cup tomato paste
· 4 large very ripe bananas, peeled and sliced
· 1-1/3 cup cider vinegar, divided use
· 3 to 4 cups water
· 1/2 cup (packed) dark brown sugar
· 1-1/2 tsp salt
· 1/2 tsp ground chipotle chile pepper or to taste
· 1/4 cup light corn syrup
· 2 tsp ground allspice
· 1 tsp ground cinnamon
· 1/2 tsp freshly grated nutmeg
· 1/4 tsp ground cloves
· 2 tbsp dark rum
Preparation:
Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan. To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine. Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup). Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes. Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry. Yield: about 3-1/2 cups

Barbecue Lentils Recipe
Try using lentils as your barbecue beans. You will find standard baked beans ingredients including molasses, brown sugar, ketchup, mustard, Worcestershire sauce, tomato sauce, and onions. This is simple and easy to make from scratch.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
· 2-1/3 cups lentils, rinsed
· 5 cups water
· 1/2 cup molasses
· 2 Tablespoons brown sugar
· 1 Tablespoon vinegar
· 1/2 cup ketchup
· 1 teaspoon dry mustard
· 1 teaspoon Worcestershire sauce (may use vegetarian variety)
· 16 ounces tomato sauce
· 2 Tablespoons minced onions
· 1/4 teaspoon liquid smoke, optional
Preparation:
Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but whole. Add molasses, brown sugar, vinegar, ketchup, mustard, Worcestershire sauce, tomato sauce, onions, and liquid smoke to the cooked lentils, stirring to combine. Bake at 350 degrees F for 45 minutes. Yield: 8 servings
Barbecued Tex-Mex Wings Recipe

Chicken wings
are grilled, dipped in sweet and spicy barbecue sauce, and then grilled again to perfection. The homemade barbecue sauce is a keeper for all types of foods.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
· 2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
· 1/2 cup ketchup
· 1/2 cup apple cider vinegar
· 1/2 cup honey
· 1/2 cup packed light brown sugar
· 1/2 teaspoon ground cumin
· 1/2 teaspoon ground coriander
· 1/2 teaspoon onion powder
· 1/2 teaspoon freshly ground black pepper
· 1 teaspoon hot red pepper sauce
· 1 teaspoon mesquite-flavored liquid smoke
Preparation:
Wash chicken wings and pat dry. Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ketchup, vinegar, honey, brown sugar, cumin, coriander, onion powder, black pepper, red pepper sauce, and liquid smoke together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes. Yield: 4 to 6 servings

Barbecue Braised Oxtails with Red Chili Beans Recipe
The oxtails are slowly braised in a homemade barbecue sauce, then combined with red chili beans for a hearty cowboy chili.
Prep Time: 8 hours, 10 minutes
Cook Time: 3 hours,
Ingredients:
· 6 pounds oxtails, trimmed
· Seasoned flour for dredging the oxtails
· 6 tablespoons vegetable oil
· 3 cups finely chopped onion
· 3 large garlic cloves, minced
· 1 tablespoon grated peeled fresh gingerroot
· 2/3 cup firmly packed light brown sugar
· 1-1/2 cups ketchup
· 3 tablespoons Dijon-style mustard
· 1 cup cider vinegar
· 1/4 cup Worcestershire sauce
· 1/4 cup lemon juice
· Tabasco to taste
· Cayenne to taste
· 1 (28-ounce) can Italian tomatoes, drained, reserving the juice, and chopped
· 1 pound dried small red chili beans
· Chopped scallion greens for garnish
Preparation:
Soak the beans overnight in enough cold water to cover them by 2 inches (see below for quick-soak method). Drain. Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon as they are browned to a plate. To the kettle add the remaining 2 tablespoon oil, in it cook the onion, the garlic, and the gingerroot over moderately low heat, stirring, until the onion is softened, and stir in the brown sugar, the ketchup, the mustard, the vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 5 minutes, add the oxtails, and simmer the mixture, covered, stirring occasionally, for 2-1/2 hours. While the oxtails are cooking, in a large saucepan combine the beans with enough cold water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or until they are tender. Drain the beans well and stir them into the oxtail mixture. Simmer the mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or until the meat is very tender, and serve it sprinkle with the scallion greens. To quick-soak dried beans:In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour. Yield: 6 to 8 servings

BBQ Meatloaf Aussie-Style Recipe
This ground beef and sausage meatloaf is flavored with curry and garlic, then enhanced by a flavorful coffee barbecue sauce.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
· Meatloaf:
· 1 pound lean ground beef
· 1 pound sausage, casings removed
· 1 cup fine breadcrumbs
· 2 medium onions, chopped fine
· 1 Tablespoon curry powder
· 1/2 cup water
· 1 Tablespoon parsley, chopped
· 1 egg, beaten
· 1 clove garlic, crushed
· 1/2 cup milk
· Salt and pepper to taste
· .
· Sauce:
· 1 onion, chopped very fine
· 1 ounce margarine
· 1/2 cup ketchup
· 1/4 cup dry red wine OR beef stock
· 1/4 cup Worcestershire sauce
· 1/4 cup brown sugar, packed
· 1/4 cup water
· 2 Tablespoons vinegar
· 1 Tablespoon instant coffee
· 2 teaspoons lemon juice

Preparation:
Meatloaf: Combine ground beef, sausage, breadcrumbs, onions, salt, pepper, garlic, parsley, curry, and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375 degrees F. Sauce: Saute onions in margarine until golden. Add ketchup, wine, Worcestershire sauce, brown sugar, water, vinegar, coffee, and lemon juice. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (The sauce is great with ribs or chicken). After meatloaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. The meatloaf also makes great sandwiches. Yield: 8 servings

Best Coleslaw Recipe
There is no better use for raw cabbage than in a crunchy coleslaw. Make this at least a day ahead so it can marinate overnight in the refrigerator. Better yet, let it marinate at least 5 days. It will all turn red and the cabbage will soften just a bit, but still be crisp. The marinade infuses into the cabbage. This is the perfect make-ahead side dish. Save some of the outer cabbage leaves to use as bowls for the slaw.

Prep Time: 15 minutes
Ingredients:
· 1/2 cup white vinegar
· 1/4 cup balsamic vinegar
· 1/3 cup granulated white sugar
· 1 teaspoon salt
· 1/4 teaspoon celery seed
· 1/2 teaspoon freshly ground black pepper
· 1/2 cup vegetable oil
· 8 cups cored and shredded cabbage, half green and half red
· 1/4 cup finely chopped sweet onion
· Chopped fresh parsley for garnish, optional
Preparation:
Whisk together white vinegar, balsamic vinegar, sugar, salt, celery seed, pepper, and vegetable oil until combined. Toss cabbage and onion with vinegar mixture.

Blue Potato Honey Mustard Salad Recipe
Blue potatoes, bell peppers, and sweet onions form the base for a delicious honey mustard potato salad. If you cannot find blue potatoes, you may substitute red or gold potatoes with equal success. This potato salad is even more pretty and nutritious if you do not peel the potatoes. Serve warm or cold.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
· 3 pounds blue potatoes, each one cut into 8 pieces
· 1/2 green bell pepper, diced
· 1/2 red bell pepper, diced
· 1/2 large sweet white onion, diced
· Dressing:
· 1/3 cup honey
· 1/4 cup Dijon mustard
· 1 Tablespoon cider vinegar
· 1 Tablespoon balsamic vinegar
· 1/2 teaspoon celery seeds
· 1/2 teaspoon garlic powder
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
Preparation:
Boil blue potatoes in salted water until just tender. Drain thoroughly and toss with green bell pepper, red bell pepper, and sweet onion. Whisk together honey, Dijon mustard, cider vinegar, balsamic vinegar, celery seeds, garlic powder, salt, and pepper. Pour over vegetables and gently toss to combine. Blue Potato Honey Mustard Salad may be served warm or cold. Yield: 10 to 12 servings

Braised Red Cabbage with Currants Recipe
Sweetened by currants or raisins and spiced by caraway seeds, this is a simple but tasty red cabbage recipe. This dish may be made up to 4 days in advance.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
· 1 Tablespoon whole caraway seeds OR cumin seeds
· 2 teaspoons dry red wine
· 1 red or yellow onion, thinly sliced
· 1/4 teaspoon salt or more to taste
· 1 small red cabbage, thinly sliced
· 1/2 cup currants (or raisins)
· 2 Tablespoons vinegar, or more to taste (red wine, cider or rice vinegar may be used)
· 2/3 cup water or apple juice
Preparation:
Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 minute. In a large pot, heat wine. Add onion and salt, and saute for 5 minutes, until onion wilts and smells very sweet. Add red cabbage and saute over medium-low heat until it wilts a little, about 5 minutes. (Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants or raisins. Mix vinegar and water or apple juice, pour over the cabbage and mix well. Preheat oven to 375 degrees F. Lightly oil a 6 to 8 cup baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temperature. This may be refrigerated in dish for 3 to 4 days and reheated in covered casserole in the oven. Yield: 6 servings
Caramelize Onions
Caramelized onions give a rich sweetness to recipes. Find out how simple they are to make.
Difficulty: Easy
Time Required: 40 minutes
Here's How:
1. Slice onions into 1/4-inch wide rings.
1. Heat butter or combination of butter and oil in heavy skillet.
2. Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
3. Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
4. For more flavor, add a touch of vinegar at the end of cooking, stirring to deglaze the pan.
Tips:
1. Large, mild-flavored onions work best.
2. Caramelized onions can be frozen in an airtight container up to three months.
3. To remove onion smell from hands, wash with soap and then rub hands against a chrome faucet.

Ceviche Recipe
You simply must try this dish to experience the various textures and wonderful flavors. Marinated fish and shrimp make a fabulous topper for crisp greens as a salad or use as a dip with tortilla chips. The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Plan ahead to marinate a total of 10 hours.
Prep Time: 10 hours, 20 minutes
Ingredients:
· 1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
· 2/3 cup fresh lemon juice, divided use
· 2/3 cup fresh lime juice, divided use
· 1 teaspoon salt, divided use
· 1/2 teaspoon dried oregano
· .
· 1 tablespoon olive oil
· 1/4 teaspoon white pepper
· 1/4 teaspoon ground cumin
· 1 medium tomato finely diced
· 1/2 medium sweet onion finely diced
· 1 teaspoon vinegar
· 1 cup cooked frozen tiny salad shrimp, thawed
· 1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves)
· 1 tablespoon finely chopped fresh cilantro
Preparation:
Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, salt, and oregano. Marinate in refrigerator for 2 hours. Drain juice completely. Place drained fish into a heavy freezer ziptop bag. Combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight. Serve ceviche cold on a lettuce leaf with crispy tortilla chips or on a bed of mixed lettuce greens as a salad. Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Yield: About 4 cups or 8 appetizer/salad servings
Champagne Vinaigrette Salad Dressing Recipe

It's so easy to make a quick champagne vinaigrette salad dressing to make your salads special. It's a great way to use up leftover champagne. Use a blender and it's done in a matter of seconds. Try adding some of your favorite fresh herbs.
Prep Time: 2 minutes
Ingredients:
· 1 cup mild olive oil
· 1/4 cup champagne vinegar
· 1/2 cup champagne
· Salt and freshly ground pepper
· Pinch sugar, optional
Preparation:
Whisk together olive oil, champagne vinegar, and champagne. (You may use a blender for this if you wish.) Season to taste with salt and pepper. If the vinaigrette tastes too sharp, add a pinch of sugar and whisk until dissolved. Refrigerate any leftover salad dressing and use within 1 week. Yield: 1-1/2 cups, enough for 6 to 8 salads

The True History of the
'Original' THOUSAND ISLAND DRESSING
Enjoyed around the world and... "MADE IN CLAYTON!"

For decades, salad lovers around the world have enjoyed the appealing flavor
Of thousand island dressing. Although national sales fiqures rank it as one of the most popular dressings with consumers, many peole do not associate it with the popular upstate New York resort area, while many others don’t even associate it with any actual geograpic locale. In reality, it is the only salad dressing named for any region of the entire United States.
The history of the dressing dates back to the early days of the century and centres in the small resort village of clayton, N.Y. In those days a popular fishing quide named George La Londe, Jr, as his father before him, quided visiting fisherman for black bass and nothern pike through the scenic, fish – filled waters of the 1000 Islands.
Unlike his father, George Jr. would serve a different and unusual salad dressing to his fishing parties as part of their shore dinners. Prepared on the surrounding islands as part of a day of quided fishing, these dinners have been very popular with visiting fisherman. Their popularity in fact, have withsstood “ the test of time’ more then enough to qualify them as one of the region’s premier and most unique attractions.
On one particular occasion George was quiding a very prominent New York City stage actress of the period named May Irwin and her husband. Miss Irwin, a renowned cook and cookbook authoress in her own right, was particularly impressed with he dressing and ask George for the recipe. The dressing was actually created and made by George’s wife Sophia, who was flatterred by the request and willingly gave the recipe to Miss Irwin. At the same time Mrs. La Londe gave the recipe to Mrs. Ella Bertrand, who’s family owned the Herald Hotel, one of the most popular hotels in Clayton and where Miss Irwin and her husband stayed during their early vacation in the islands. Mrs. Bertrand prepared the dressing for Miss Irwin and her husband and also added it to the other choices of salad dressing to her dining room customers.
It was Miss Irwin who gave the name “ Thousand Island” and it was Mrs. Bertrand, at the Herald Hotel, who served it to the dining public. Upon her return to New York City Miss Irwin gave the recipe to fellow 1000 Islands summer visitor George C. Boldt, owner of the Waldorf Astoria Hotel New York, the Bellevue Stratford in Philadelphia and also the builder of Boldt Castle on nearby Heart Island. Equally impressed with its flavor, Mr. Boldt directed his world famous maitre d’Oscar Tschirky, to put this dressing from the 1000 Island on the hotel’s menu at once. In doing so Oscar earned credit for introducing the dressing to the “world’.
At time passed, Miss Irwin and her husband purchased a summer home on nearby Grindstone Island which still stands in sight of Clayton, where they spent many summer vacations. Later they purchased a farm on the mainland east of Clayton, near Spicer Bay.
The Herald Hotel changed hands in 1947, on its 50th annivesary and again on its 75th anivesary in 1972, when it was purchased by its present owners Allan and Susan Benas, who renamed it the Thousand Islands Inn. During this entire period however, one of the few things that stayed the same was the now international popularity of Sophia L Londe’s Thousand Island Salad Dressing.
Today Mrs. LaLonde’s many grand, great and great –great grand children, along with the rest of the people of the small river community of Clayton proudly share the recognition of her creation. The Thousand Islands Inn and the many surrounding island, where shore dinners have been prepared over the decades, also remain as a living reminder of where it all began.
Needless to say, Thousand Island Dressing id the “official” house dressing at the Thousand Islands Inn. Patrons continually comment about its remarkable flavor and as May Irwin, request recipe.
In 1990 the Inn was licensed by New York State to package their “original” recipe for resale. Only 5000 bottles ( 16 oz), all prepare by hand from start to finish, are produced each season and are on sale at the Inn between May 18th and September 16th.