Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1/2 cup olive oil (not extra virgin)1/2 cup vegetable, canola or safflower oil1 egg yolk1 teaspoon Dijon mustard2-3 cloves garlic, minced or mashed with a mortar and pestleJuice of 1 lemonsalt and freshly ground black pepper
Combine the olive oil and vegetable oil in a liquid measuring cup or small pitcher.In a small bowl, whisk egg yolk, mustard adn 1 tablespoon of the combined oil together until an emulsionis formed. Add the remaining oil to the emulsion drop by drop, whisking constantly. Continue to do this in a fine steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogenous before adding more oil. Add the garlic and lemon juice and season with salt and pepper to taste.The mayonnaise can be made 7-10 days in advance, as long as the garlic isn't added until the day of serving.
Note: Raw eggs carry the risk of salmonella poisoning. Dishes containing raw eggs should not be consumed by the very young, the very old, pregnant women, or anyone with a compromised immune system.
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