Basic Ingredients, Dijon Mustard, Eggs, Mayonnaise, Salt, Sauces, Vegetarian, White Pepper, White Wine Vinegar

Mayonnaise

To finish freshman composition, I had to turn in a paper comparing and contrasting both sides of a controversial issue, with the history of the subject and two personal interviews. Most people went political, but I chose to write about mayo.

Apparently the Italians and the French still argue over whose war-captured chef slave invented the sauce. Regardless, the recipe has traveled all over the world, making all Japanese deep fried foods even more excellent. P.S. Thanks for the whole frying idea, Portugal! (Unrelated and also cool: Ketchup is Chinese. Get over it.)

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Balsamic Vinegar, Garlic, Jam, Onion, Pectin, Salt, Sugar, White Wine Vinegar

Onion Garlic Jam

I recently became obsessed with Stonewall Kitchen’s Roasted Garlic and Onion Jam. It’s great on pulled pork sandwiches, Parmesan toast, pizza, chicken, roasted vegetables, salads, baked fruit, everything! At almost 6 bucks for an itty bitty jar, I knew I had to try and see if I could make it at home.

This was my first attempt at making up a recipe, and it turned out beautifully! I have made fig jam before, so I knew the basics, and the rest I improvised. Beginner’s luck, definitely.

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