This easy, beautiful and flavorful herb oil brings as much color to dishes as it does flavor.  Use it to brighten the appearance and flavor profile of any chive-friendly dish (especially seafood). Ingredients: 1/2 bunch Fresh Chives 1/2 cup Extra Virgin Olive Oil Salt to taste Directions: 1. Rinse the chives briefly under very hot …

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.  …

  One easy way to do it is to simply put a few of your favorite chilies into a bottle of oil and wait a couple weeks, but a quicker way to make chili oil is like this: Chili Oil Ingredients 2 cups olive oil (or vegetable oil if you prefer) Several of your favorite …

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity.  Using meyer lemons instead of conventional lemons will give your …

More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty much any meat cut can be marinated, though skirt steaks & flank steaks absorb marinades …

Similar to a vinaigrette in terms of its flavor profile, tapenade is a condiment that people often buy jarred, but it’s very easy to make tapenade from scratch at home.  It’s a great way to add the punch of olives to sandwiches, entrees, or toasted bread. Basic Tapenade Recipe 1 cup olives – pitted (we …

This beet oil adds intense color as well as additional flavor to finished dishes and salad dressings. Ingredients: 1 small Red Beet ¾ cup Fine Extra Virgin Olive Oil Directions: 1. Preheat your oven to 350. 2. Wash the beet and cut off the ends. Rub it with olive oil, salt, and pepper.  Wrap it …

While the basics of making mayonnaise and aioli are already covered elsewhere on this blog, this recipe is so decadent, so fabulous that we just had to give it a special place of honor.  If you ever wondered how you could make our specialty burgers even more incredible, or you want to blow your foodie …