Spread it on THICK with these Spect-HACK-ular Spreads!
It was a FABULOUS Oscar season. I love the recipes from this year’s Red Carpet Menu! I’ve made Marmalade-y Bird Roasted Chicken with Orange Marmalade Glaze more in the last couple of weeks than I should admit! Ha! The DunkCake donuts… oooh man… too good.
Thanks to the fabulous suggestions from all of you that helped create the menu, I made those incredible spreads and the mayonnaise! There’s no reason to buy them ever again. Not only will you save money and time, but they taste FAR SUPERIOR! These add to the KitchAnnette 101 Kitchen Hacks series perfectly.
The ingredients are really basic so you can keep them on hand and whip ’em up anytime. They stay fresh in the fridge for about a week.
Homemade Mayonnaise
Ingredients
- • 2 large egg yolks
- • 1 tsp dijon mustard
- • 1 tsp white vinegar
- • 1 tbsp fresh lemon juice
- • salt to taste
- • white pepper to taste
- • 1 cup canola oil
Instructions
- Add egg yolks, mustard, vinegar, lemon juice, salt, and pepper to a blender or food processor. Blend until combined.
- Slowly start to pour in oil while blending until it’s thick and creamy.
Roasted Red Pepper Spread
Ingredients
- • 2 cups roasted red peppers drained
- • 2 tbsp minced garlic
- • 2 tbsp extra virgin olive oil
- • 1/4 cup tomato paste
- • salt & pepper to taste
Instructions
- Add all ingredients into a blender or food processor. Blend until it reaches a smooth texture, about 2 minutes. Refrigerate for 2 hours and enjoy!
Black Olive Tapenade
Ingredients
- • 1-1/2 black olives pitted
- • 1 tbsp minced garlic
- • 2 tbsp capers
- • 1 tbsp fresh parsley minced
- • 1/4 cup extra virgin olive oil
- • 1 tsp fresh lemon juice
- • salt & pepper to taste
Instructions
- Add all ingredients to a blender or food processor. Blend until it reaches a smooth texture, about 2 minutes. Refrigerate for 2 hours and enjoy!
Artichoke Spread
Ingredients
- • 1 15 oz. can artichoke hearts
- • 1 tsp minced garlic
- • 1/4 cup fresh parsley minced
- • 1/4 cup walnuts
- • 1/4 cup extra virgin olive oil
- • 2 tbsp fresh lemon juice
- • 1 tsp lemon zest
- • salt & pepper to taste
Instructions
- Add all ingredients to a blender or food processor. Blend until it reaches a smooth texture, about 2 minutes. Refrigerate for 2 hours and enjoy!
Annette
