MAKES ABOUT 1 CUP/120 ML For a quick and healthy appetizer, drizzle this mayonnaise over Smoked Salmon Nori Wraps. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml stone-ground mustard 1 tbsp/15 ml fresh lemon juice ¼ tsp salt ¼ tsp freshly ground black pepper 1...

MAKES ABOUT 2 CUPS/470 ML Pesto is so versatile: herbs and nuts can be mixed and matched to provide endless flavor options. I have yet to meet a pesto that I didn’t like, at least just a little bit! Pistachios replace the traditional pine nut in this pesto recipe,...

MAKES ABOUT 1 CUP/120 ML There are a variety of ways to make homemade mayonnaise, but this one is my favorite. The key to making a good homemade mayonnaise is to use a mild-tasting extra-virgin olive oil. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml Dijon...

MAKES 2 CUPS/470 ML Homemade ketchup isn’t for everyone. Some of us are more attached to the familiar taste of store-bought ketchup. For me, store-bought ketchup was always too sweet, even more so since I’m eating Paleo. This ketchup is light, sweet, tangy and has...

MAKES 3-4 CUPS/700-950 ML We try to limit our use of canned coconut milk. You can find some BPA-free brands, but most of them have additional ingredients such as guar gum. I still think the healthiest option is to make it yourself! You can make coconut milk using...

MAKES ABOUT 1 CUP/120 ML This mayonnaise tastes fantastic in an Asian-inspired chicken salad or Curried Cabbage Salad. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml stone-ground mustard 1 tbsp/15 ml fresh lemon juice ¼ tsp sea salt ¼ tsp pepper 1 cup/240 ml...

MAKES ABOUT 1 CUP/236 ML We make fresh balsamic vinaigrette weekly. The dressing is quick to make and the herbs brighten up a simple green salad. INGREDIENTS ¼ cup/60 ml and 2 tbsp/30 ml balsamic vinegar 1 tsp/5 ml stone-ground mustard ½ tsp sea salt ½ tsp pepper 1...

MAKES ABOUT 1½ CUPS/ 350 ML Ghee is butter that has been simmered and the milk solids are removed, leaving pure butter, fat or ghee (the Hindi word for fat). There is a slight difference between clarified butter and ghee. Ghee is simmered longer to brown the milk...

MAKES ABOUT 2 CUPS/470 ML Chimichurri is an Argentinian sauce typically served with grilled meats. I first had it in 2004 when I visited Argentina, and later again when I spotted a recipe. I have been making many variations since. This four-herb version is my...

MAKES 1 CUP I keep flavored butters in the freezer and use them to fancy up simple meals like a roast, grilled steak or panfried fish. They can transform a simple meal into a special meal. You can make flavored butters with just about anything in your fridge, but here...