Hunger is the Best Sauce

My grandma LIED! Beurre Blanc is, in fact, the best sauce. My friend Grey and I followed this recipe in honor of Julia and proceeded to smother our salt rubbed chicken and delightful vegetables with lots and lots of it. I mean, we each consumed an astounding amount of sauce. But we couldn't leave perfection alone- we had to follow our meal with Grey's homemade (he followed this recipe, again Julia) croissants also smothered in Beurre blanc. 

Ha! Just kiddin. We made vanilla bean frosting. Way more sensible than beurre blanc for dessert!!!!!! 

Go make some sauce. 

Canned

I've been getting into my summer jars recently. First it was the tomato sauce, then the peaches (from the same batch I used in my blue ribbon peach pie!) Next summer I promise to follow a recipe when canning. Mostly so that I don't die of botulism, which is a risk I take every day with my foot loose and fancy free canning job of last year. I have found that the roasted tomatoes that I canned are too sweet and the sauce is too salty. The peaches lost something in translation- not that I really expected them to be as good as fresh. Even so, it has been delightful remembering that summer happens and will happen again!

Mayonnaise, Make Your Own

It's easy and not a little bit gross the way store bought mayo is- its silky, olivey, lemony, and somehow seems healthier even though it has a much thicker and more luxurious texture.

3 egg yolks
2 cups olive oil
1 tablespoon lemon juice
1 teaspoon salt

It is important with this recipe that you use good olive oil. You can really taste it in the end, so if if sucks and/or is rancid, everyone will know and judge you.

Whip the yolks until they are creamy and light yellow, about 2 minutes. I used a whisk and sweated, out of breath, whilst standing right next to my standing mixer. Why? Because I'm intense like that. Whisk in lemon juice and salt. Add a few drops of oil and beat it like mad. Then a few more drops. Then a few more. Then, go for it. Add big splashes of oil, whisking the whole while. I added a little more juice and salt (to taste) for flair at the end. There you have it! Store it in a cute jar for a week. Have you ever seen a more perfect shade of yellow?