If you want to do it yourself, take three egg yolks (or one to two whole eggs), two to three cloves of black garlic,
a few black peppercorns, some salt, and a little lemon juice.
Not exact matches
To make them, all you need to do is thinly slice a
few shallots, cover them in raw cider vinegar and add some seasonings (I keep it simple with
black peppercorns, pink salt and Demerara sugar).
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and
black pepper to taste 3/4 c. white vinegar 3 T. sugar A
few each:
peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
Chinese five spice blend contains cinnamon, star anise, fennel, szechuan
peppercorns and cloves, so you can either leave it out of the recipe completely, or add a
few shakes of ground cinnamon, ground fennel, and
black pepper (whole szechuan
peppercorns can be found in Asian grocery stores, but if you don't have them, more
black pepper will add a little extra heat).
2 bay leaves a
few whole
black peppercorns
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A
few grinds of fresh
black peppercorns Olive oil to taste
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole
black peppercorns 1/8 teaspoon dried thyme or a
few fresh thyme sprigs 6 cups fresh cold water
First, make Turmeric Paste: 1/4 C turmeric powder + 1/2 cup pure water + 1/2 t ground
black pepper or throw in a
few peppercorns (they'll dissolve).
1 - inch piece ginger, sliced thinly 4 - 6 whole cardamom pods, cracked 4 - 6 whole
black peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will taste like mouthwash) a few fennel seeds 4 cups filtered water Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - based
black peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will taste like mouthwash) a
few fennel seeds 4 cups filtered water
Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - based
Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - based milk
I decided to use a mixture of my favourite spices in the spice cabinet, so used whole
black peppercorns, fennel seeds, paprika, turmeric and coriander — I'm expecting a bit of an Indian spice kick to it in a
few weeks» time!
Then I added a
few sundried tomatoes,
black peppercorns, and dill.
The «standard» broth fix - ins are a
few stalks of celery, a couple carrots, onion, a
few pinches of sea salt, 8 - 10
black peppercorns, and a couple bay leaves.