It is better than store bought.   And, simple to make.  But you have to really want to make it because it is hard on the eyes, nose and throat.  Really hard.  If your eyes can’t handle you chopping onions, don’t even think about making fresh horseradish.  I made the mistake of making horseradish inside — …

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3 parts oil. For more tang, use a little more vinegar. Mustard helps to emulsify (marry …

Making aioli & mayonnaise by hand provides similar results to making aioli/mayo in a food processor.  It requires more elbow grease and a little more time, but you have finer control, don’t run the risk of the machine running hot and breaking your emulsion, and don’t have to clean a food processor afterwards. How to …

Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish.  Here’s an explanation of the basic technique. How to Make Herb Oils: Ingredients: 1 cup olive oil Fresh herbs (for example, a ½ bunch of fresh flat leaf parsley) 1 tbsp of freshly squeezed lemon juice Portuguese Sea Salt to taste Directions: 1.  Thoroughly wash the herbs.  …

This sauce tastes of sweet, musky huckleberries, piney, resinous sage, and rich chicken stock. It pairs deliciously with venison, duck, wild boar, elk…almost any game meat or game bird.  Ingredients: 1/2lb Huckleberries (either fresh huckleberries or frozen huckleberries) 1-2 Sage Leaves 1 cup low salt/unsalted Chicken Stock (homemade chicken stock would be even better) 1 …

A gremolata is, classically, a garnish for veal osso bucco made from equal parts lemon zest, parsley, garlic, and olive oil, plus salt to taste. For a twist, we made one with equal parts orange zest, pine nuts, and chives, plus sea salt and ground pink peppercorns to taste. It paired perfectly with the veal …

This fresh tasting, herby & slightly hot sauce is delicious on steaks, many other cuts of meat, and seafood.  If you want, you can supplement or replace the lime juice with white wine vinegar for a different flavor.  The jalepenos can also be replaced with dried chilies that have been reconstituted. Ingredients: 2 cloves of garlic ½ bunch of fresh …

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with one of the world’s hottest chilies. Ghost peppers are so hot that only a few are needed for this sauce.  To give it a more robust chili …

Aioli is a flavored mayonnaise that traditionally includes garlic.  Here we’ve substituted chives for a softer, greener flavor that lets the lemon and truffle take center stage. If you don’t have fresh truffles handy, you can instead substitute white truffle oil for a small quantity of the olive oil called for this recipe. Ingredients: 2 …

Salsa verde is a dark green herb sauce, often made with boquerones, which add a fishy tang. In this recipe we’ve left the boquerones out to create a vegetarian salsa verde (check out our Japan-inspired tacos recipe for a version with the fish). You can use a variety of different herbs to make salsa verde, …