Angie’s Recipe of the Day: Condiment Corner- Paleo Style
Ingredients1 organic, pastured egg1/2 tsp lemon juice¼ tsp dry mustard (optional)1 clove garlic (optional, for alioli)½ cup extra virgin olive oil½ cup flaxseed oil (or substitute with additional olive oil)
InstructionsCombine raw egg and lemon juice in blender.Add 1 drop olive oil and continue to blend on high for 30 seconds.Add 2 more drops olive oil and blend for 30 seconds.Add 5 more drops olive oil and blend for 30 seconds.Continue to slowly incorporate olive oil in small portions (about 1 Tbs at a time). The consistency of mayonnaise should begin to develop.When olive oil is completely incorporated, slowly drizzle flaxseed oil into the blender and continue to blend.
**For a quick alternative, incorporate 1 clove garlic into step 1, and increase lemon juice to 1 Tbsp to make Aioli.
1 pound fresh plum tomatoes + 1 pound canned plum tomatoes or 2 pounds fresh plum tomatoes, chopped;1 large onion, chopped;1/2 fennel bulb, chopped;1 celery stick, cut in cubes;Chopped fresh piece of ginger, about the size of a thumb;2 cloves garlic, roughly chopped;1/2 red chili, seeded and chopped finely;Large bunch of fresh basil, picked leaves and chopped stalks;1 tbsp coriander seeds;2 cloves garlic;1 tsp freshly ground black pepper;Extra virgin olive oil;3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar;Sea salt to taste;Preparation
Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.Over a low heat, cook for about 12 minutes, until the vegetables have softened, stir occasionally.Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.Strain the sauce through a sieve into a new or cleaned saucepan and add the vinegar.Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.
1/2 cup mustard powder;1/2 cup water;Sea salt to taste;Preparation
Combine the mustard powder and water in a bowl and mix well.Optionally, add a bit of chopped fresh parsley or basil, lemon or lime zest and a tablespoon or two of your favorite vinegar.Let the mustard stand for about 15 minutes before enjoying.”