Pesto Mayonnaise

Pesto Mayonnaise

Ingredients:

1 cup canola oil.

1/4 cup olive oil.

1 egg.

2 tsp of Dijon mustard (I used the grainy peppercorn).

salt and pepper to taste.

1 1/2 tbsp of vinegar (I used 1 tblsp of balsamic vinegar).

1/2 tsp sugar.

2 tbsp of basil pesto (refer the tip).



Directions:

Most hand blenders come with a beaker or you could use a glass bowl.

Start by adding pesto, mustard, salt, sugar, pepper and vinegar to the bowl.

Then break the egg into this followed by the oils. Gradually immerse the blender into the mixture and do not muddle this.

Pulse it a few times and you will see the mixture emulsify, at this point you can use the normal speed gradually raising the blender just till the top but not above (or you will have the mayo splashing out). This should just take you about 2 minutes max.

Cranberry Meatball Stroganoff

Cranberry Meatball Stroganoff

Ingredients:

2 lbs ground beef

2 eggs

1 cup Italian bread crumbs

2 tsp garlic salt

1 tsp oregano

1 tsp basil

1 Tbsp olive oil

1 16 oz whole cranberry sauce

1 12 oz chili sauce

1/3 cup cherry preserves

1 Tbsp soy sauce

1/4 cup brown sugar

1 cup sour cream

1 8oz package of fresh mushrooms

1 8oz package of egg noodles

1 pkg dried sweetened cranberries


Directions:

Make your meatballs first by combining ground beef, eggs, Italian bread crumbs, garlic salt, oregano and basil.  Once combined, make small meatballs.

Heat a skillet on medium high heat.  Add olive oil and your meatballs.  Cook 5-6 minutes or just until browned.  Drain on paper towels.

In a large pot, add cranberry sauce, chili sauce, cherry preserves, soy sauce and brown sugar.  Heat until bubbly.  Add the meatballs and reduce heat to low.  Cook for 15-18 minutes or until meatballs are cooked through.

While the meatballs are cooking in the sauce, cook your egg noodles according to package directions.  Drain and set aside.

Return to the cranberry meatball sauce and stir in sour cream and mushrooms.  Heat an additional 5-7 minutes.

Pour over your egg noodles, sprinkle with dried, sweetened cranberries and serve.