Homemade Organic Thick Mayonnaise

Here’s What You’ll Need:

  • 4 organic pastured egg yolks (reserve egg whites for a future use)
  • 1-1/2 cups organic sunflower oil
  • 1/2 cup organic olive oil
  • 1 tsp. organic raw red wine vinegar
  • 1/2 tsp. Real Salt
  • 1/4 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. Place all the ingredients into a pint-and-a-half jar.
  2. Pulse the immersion blender at low speed until the ingredients on the bottom start to emulsify.
  3. Once that happens, slowly bring up the immersion blender and continue pulsing until it all looks creamy and white.  You can also slowly turn up the speed once it’s started to emulsify.
  4. If you’d like to thin it out a bit after emulsifying, add a tablespoon of the reserved egg whites at a time, then use the immersion blender to incorporate.  Repeat until desired consistency is reached.
  5. Enjoy!

Homemade Organic Classic Caesar Salad Dressing

Here’s What You’ll Need:

  • 6 wild-caught anchovy fillets packed in oil, drained (Crown Prince recommended)
  • 1 small organic garlic clove, peeled and coarsely chopped
  • 1 tsp. Real Salt
  • 2 large pastured egg yolks (reserve the whites for another use)
  • 2 Tbsp. freshly squeezed organic lemon juice, plus more if desired
  • 3/4 tsp. Homemade Organic Dijon Mustard
  • 1/2 cup PLUS 2 Tbsp. organic olive oil
  • 3 tablespoons finely grated organic Parmigiano Reggiano cheese
  • 1/4 tsp. freshly ground organic black peppercorns

Here’s How I do it:

Quick Method:

  • In a food processor or food chopper fitted with the chopping blade, add the anchovy fillets, garlic, egg yolks, lemon juice, mustard, and a pinch of salt; Process into a paste.
  • Transfer the anchovy mixture and olive oil into a pint-and-a-half sized Mason jar; Using an immersion blender, process until the dressing is emulsified (it will be thickened and shiny).
  • Add parmesan plus salt and pepper to taste; Mix until well combined with the immersion blender, adding additional lemon juice if desired.
  • This dressing can be made a day in advance.
  • Enjoy!

By-Hand Method:

  1. Mince together anchovy fillets, garlic, and pinch of salt; Use the blade side of a knife to mash into a paste, then scrape into a medium stainless-steel mixing bowl.
  2. Whisk in egg yolks, 2 tablespoons lemon juice, and mustard.
  3. Adding drop by drop to start, gradually whisk in olive oil; Whisk until dressing is thick and glossy (it will be emulsified). Whisk in Parmesan cheese. Season with salt, pepper, and more lemon juice, if desired.
  4. This dressing can be made a day in advance.
  5. Enjoy!

Homemade Organic Double Chocolate Pudding

Here’s What You’ll Need:

  • 1/3 bar of organic 85% dark chocolate, chunked
  • 3 Tbsp. organic raw cocoa powder
  • 3 Tbsp. organic arrowroot powder
  • 1/2 cup organic cane sugar
  • 1/4 tsp. Real Salt
  • 3 pastured egg yolks
  • 1 cup organic grass-fed heavy cream
  • 2-1/2 cups organic grass-fed whole milk
  • 1 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Melt the chunked chocolate with the cocoa powder, arrowroot powder, salt and cane sugar over medium heat in a medium saucepan.
  2. Cook until the sugar and chocolate pieces have melted.
  3. Add the egg yolks and mix until well blended.
  4. Add the heavy cream and whole milk and blend.
  5. Whisk the mixture until it becomes thick and bubbly, approximately 12 minutes.
  6. Cook for an additional 2 minutes.
  7. Take off the heat and stir in the vanilla extract.
  8. Put into serving bowls and allow to cool for 30 minutes.
  9. Place in the refrigerator to chill.
  10. Enjoy!

Homemade Organic Coffee Ice Cream

I have adapted this recipe from Emeril Lagasse.  I have made it synthetic-chemical free, organic and altered the method to make the ice cream without an ice cream maker.

Here’s What You’ll Need:

  • 2 cups [1 pint] grass-fed organic heavy cream
  • 2 cups grass-fed whole milk
  • 3/4 cup organic cane sugar
  • 1 Tbsp. Homemade Organic Instant Coffee
  • 6 organic pasture egg yolks (3 “Ooey Bird” eggs will work fine since there’s two yolks in each egg.  Reserve the egg whites for another use.  Freeze if not using within a couple of days.)

Here’s How I do it:

  1. Place the cream, milk, and coffee into a medium saucepan, over medium heat.
  2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  3. In a medium mixing bowl whisk the egg yolks until they lighten in color.  Alternatively, you can also use an electric mixer on low with the whisk attachment.
  4. Gradually add the sugar and whisk to combine.
  5. Strain the milk mixture to remove any small pieces of coffee bean.
  6. Pour the milk mixture into the egg mixture, whisking continuously as you pour.
  7. Return the mixture to the saucepan over medium heat.
  8. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon.
  9. Place the custard into a stainless steel mixing bowl.
  10. Allow the custard to cool for 30 minutes on the counter.
  11. Refrigerate mixture for at least 6 hours or overnight, stirring often.
  12. Place the mixture into the freezer.
  13. Stir the mixture every 15 minutes for 1 hour.
  14. Place the mixture into the deep freezer for at least 8 hours.
  15. Enjoy!

 

Homemade Organic Coconut-Pecan Filling

Here’s What You’ll Need:

Here’s How I do it:

  1. In a medium saucepan, mix evaporated milk (or half-and-half or heavy cream), sugar, egg yolks and vanilla over medium heat.
  2. Cook the mixture for 12 minutes.
  3. Add flaked coconut and chopped pecans.
  4. Beat until thickened.
  5. Enjoy!