Smoked Condiments

  

One dressing in particular...mayonnaise.  Steven Raichlen, who wrote the new cookbook, Project Smoke, told Tonia's Kitchen that his smoked mayo is magnificent on a BLT! Raichlen says he uses a handheld smoker, called The Smoking Gun...loads it with a particular mix of wood and fires it at a bowl of mayonnaise that's under another bowl of ice.  It's a delicious way to enjoy mayonnaise, and one you've probably not thought of before. It's not the only condiment, as Project Smoke has recipes on smoking butter sour cream and other foods you may not thought about as smoke suitable.  Try them!

DIY Mayonnaise To "Bring Out The Best"

 

That line is from a classic advertising campaign for a nationally known brand of mayonnaise. We all know which one...no need to say it! But one thing we haven't said is how easy it is to make your own mayonnaise...until now! You don't even need a blender says Lisa Steele. She's the author of a new cookbook called Fresh Eggs Daily. Lisa stopped by Tonia's Kitchen to talk about how you can make your mayonnaise that's fresher than anything you'll buy in the store. Lisa told Tonia she takes yolks, lemon juice, mustard, salt, oil altogether in a bowl, and adds the oil of your choice. Just whisk it all and within two minutes, you have mayo! No jar required!  

1 large egg

1/4 teaspoon salt

1/4 teaspoon white vinegar

Juice from half a lemon

3/4 Cup cooking oil

1/4 Cup olive oil

Break the egg into a blender and add the salt.  Blend on high 2-3 seconds until foamy. Add the vinegar and lemon juice and blend for 10 seconds.

While on high speed, with the cover on and the little insert in the lid removed, slowly pour the combined oils into the blender in a slow, steady stream.  

The mixture should thicken to a beautiful consistency.  

Makes about 1 1/4 Cups of mayonnaise which will last in the refrigerator for about a week.

It's the Better Peanut Butter...Or Even Mayo

 

It's called Sesame Tahani...and Chef George Duran who's ABC's Good Morning America Food Contributor says if you give it a chance, it can also be your new mayonnaise, with practically none of the nutritional issues the venerable condiment currently has. Chef George stopped by Tonia's Kitchen to talk about how great Sesame Tahani actually is. He puts on burgers, spreads it on toast and uses it in place of where you put peanut butter or mayo. The reason he can do that, he told Tonia, is because Sesame Tahani offers a creamy texture with something of a Mediterranean flavor profile that really sings with ground beef. And it still offers a somewhat nutty texture as well. Chef George says when put it on a burger, those who have not had it yet will really be surprised at how good it is!

It's a New Take on "Bring Out the Best."

That line is from a classic advertising campaign for a nationally known brand of mayonnaise. We all know which one...no need to say it! But one thing we haven't said is how easy it is to make your own mayonnaise...until now! You don't even need a blender says Lisa Steele. She's the author of a new cookbook called Fresh Eggs Daily. Lisa stopped by Tonia's Kitchen to talk about how you can make your mayonnaise that's fresher than anything you'll buy in the store. Lisa told Tonia she takes yolks, lemon juice, mustard, salt, oil altogether in a bowl, and adds the oil of your choice. Just whisk it all and within two minutes, you have mayo! No jar required!  

1 large egg

1/4 teaspoon salt

1/4 teaspoon white vinegar

Juice from half a lemon

3/4 Cup cooking oil

1/4 Cup olive oil

Break the egg into a blender and add the salt.  Blend on high 2-3 seconds until foamy. Add the vinegar and lemon juice and blend for 10 seconds.

While on high speed, with the cover on and the little insert in the lid removed, slowly pour the combined oils into the blender in a slow, steady stream.  

The mixture should thicken to a beautiful consistency.  

Makes about 1 1/4 Cups of mayonnaise which will last in the refrigerator for about a week.