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– Joseph Joubert (1754-1824) French Philosopher

Also this little experiments took three attempts before it I succeeded.

2 or 3 egg yolks
1 cup Canola oil
½ cup Extra Virgin Olive Oil
1 ½ Tablespoon White/Red wine vinegar
½ lemon or 1 tablespoon
1-2 teaspoons Horseradish Mustard (Dijon works)
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)

Drop yolks into bowl and let then get to room temperature. Start mixing, I used hand mixer, for a minute and add ½ tablespoon of the vinegar. Combine thoroughly before adding, salt, cayenne, and mustard. Mixing at a fast speed, drizzle the oil in very slowly. As the mixture is blending, add the oil a bit faster and the rest of the vinegar until it is gone. Add the lemon juice last to give the mayonnaise a tang.

Turns out, this was surprisingly good.

2 Tablespoon Olive Oil
1 onion (coarsely chopped)
2 Jalapenos (cut up with seeds & stems)
1/2 pepper (coarsely chopped)
I cooked the above for a few minutes until the onion stated to lighten.

Add the following:
1/2 bulb garlic (finely chopped)
1 teaspoon fresh ground pepper
1 lemon (peeled and broken into pieces)
2 cans anchovy filets
1/2 teaspoon whole cloves
1 1/2 Tablespoon Kosher Salt (any salt would work)
16 oz Dark corn syrup
3/4 cup sugar cane syrup (honey works)
1/4 cup honey
1 quart white vinegar
2 cups water
1 cup grated horseradish fresh or store bought. I used some fresh frozen from the garden.

Bring to a boil then reduce heat to a simmer for 5-6 hours. Everything cooks down pretty quickly but you still need to strain to get the big chunks out before putting it into storage containers.
Note: I used Emeril’s recipe as a base and added my touch.

Neat place where you can send the corks from wine bottles. They have come clever ways to using those rare items.

http://www.yemmhart.com