How to make homemade mayo, pistou, mojo picón and Indian carrot raita. (via thknwco)
From Belgium, my grandmother’s homemade mayonnaise. She made a small batch by hand nearly every day and used it as mortar for composed salads or slathered on sandwiches or over grilled or sautéed foods. Her grandson used to eat it, spooned out of the jar when she wasn’t looking.
The Spanish adore their summer sauces, such as mojo picón, a spicy red sauce formed from red peppers and edged with the acidity of vinegar, which gives it its piquancy , truly what we might call its sauciness. Add the crushed ingredients to a bowl and drizzle in the olive oil, whisking, making a thick emulsion. Stores refrigerated for 1-2 weeks.Mojo Picón Ingredients2-3 fresh red Fresno chiles, cored and seeded1/2 teaspoon cumin seeds or ground cumin3/4 teaspoon fresh oregano leaves or 1/8 teaspoon dried1/2 cup extra virgin olive oilBreak up the small dried chile and soak the pieces in the red wine vinegar for at least 10 minutes.
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