Dips and Sauces

• 1/2 cup packed fresh parsley, washed and dried
• 1/2 cup packed fresh cilantro, washed and dried
• 5 medium cloves garlic, peeled
• 2 tablespoons Oregano Balsamic Vinegar
• 1/2 cup Lemon Fused olive oil
• 1/4 cup Organic Red wine vinegar
• 1 teaspoon kosher salt or to taste

Chop herbs and garlic in a food processor. Place in bowl. Whisk together herbs, garlic, salt, oil and vinegars. Refrigerate and use within a day or two.

¼ cup Mushroom and Sage Olive Oil

• 12 ounces portabella mushrooms
• ¾ cup cooking sherry
• 1 garlic clove
• ¼ tsp. dried sage
• ½ tsp. salt
• 1 tbsp corn syrup

Chop mushrooms, onion, and garlic.  Set aside.  Heat oil pan over medium heat.  Stir in mushrooms, onions, and garlic.  Cook for about 2 minutes stirring occasionally.  Reduce heat to medium-low, add sherry, simmer 25-30 minutes, until mushrooms are  soft and most liquid is gone.  Put into a food processor, add sage, salt, and corn syrup.  Pulse until coarsely chopped, not purred.  If there is too much liquid, return it to the skillet over medium-low heat until it reaches desired consistency.

• 1 ½ tbsp. Herbs De Provence Olive Oil
• 1 large yellow onion,  diced
• ½ large red onion, diced
• 1 large leek, split in half vertically and cut into half moons
• 2 garlic cloves, pressed
• 1 tsp. salt
• ¾ cup mayonnaise
• 2 cups sour cream
• fresh pepper to taste

Heat oil in large skillet.  Add onions, leeks, and garlic.  Saute until caramelized. Let cool and mix all ingredients in bowl.

• 1 tbsp. fresh lemon juice
• 1 tsp. pepper
• 3 egg yolks
• 1 cup Butter Olive Oil, warmed
• 1 sea salt
• cayenne pepper to taste (optional)

Whisk together the egg yolks, lemon juice, and 1 tbsp. of warm water.  Add the mixture to the jar of a blender.  With the machine continuously running, slowly pour in olive oil, a little at a time.  If the mixture thickens too quickly add a little more warm water.  Continue blending adding the remaining olive oil in a thin stream until the mixture thickens.  Season with salt and pepper to taste.

• 4 tbsp. Wild Mushroom & Sage Olive Oil
• 1 10 oz. package white mushrooms, chopped fine
• 1 tbsp. Worcestershire sauce
• 1 tbsp. cooking sherry (if desired)
• 1 garlic clove, minced and mashed to a paste with ¼ tsp. salt
• ¼ cup pine nuts
• ¼ cup freshly grated parmesan
• ½ cp packed fresh parsley leaves, washed and spun dry

In a 10-12 inch non-stick skillet, heat 1 tbsp oil over medium-high heat until hot, but not smoking.  Saute mushrooms with Worcestershire sauce, sherry, and salt and pepper to taste, stirring until liquid from mushrooms is evaporated and mushrooms begin to brown (about 10 minutes).  In a food  processor, puree mushroom mixture with garlic, pine nuts, parmesan, and the rest of the oil.  Add parsley and blend until parsley is chopped fine.

• 2 ½ cups finely grated parmesan cheese
• ¼ Extra Virgin Oil
• ¼ cup dry white wine

Combine the Cheese, olive oil, and wine in a jar or bowl, stir gently until it all comes together, then press the cheese down a bit into a flat surface.  It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated.

• 4 hot peppers of your choice
• ½ bunch cilantro
• ½ cup Extra Virgin Olive Oil
• 3 garlic cloves
• Juice from ½ lime
• 2 green onions

Combine the hot peppers, cilantro, olive oil, garlic cloves, lime juice, and green onions in the blender or food processor and blend well.  Salt to taste.