Supper tonight

Monsur Fromage du Pollet said:

Supper tonight was sauteed sole with a side of mushrooms fried with
onions and whole green beans. I liked the lime mayo a condement on the
fish

Mmmm sounds good. I am marinating chicken in olive oil and lemon juice with
garlic, S&P and some oregano and will be grilling it on the BBQ. There is
a Greek salad ready to go, some pita and tzizigis, tsetze.... yoghurt
sauce.

Monsur Fromage du Pollet said:

Supper tonight was sauteed sole with a side of mushrooms fried with
onions and whole green beans. I liked the lime mayo a condement on the
fish

Lime Mayo

4 cloves garlic, Smashed with the flat of a knife
zest and juice of 1 lime
1 3/4 cup Canola Oil
1 tbsp grainy mustard (heaping)
1 large egg
pinch of crushed red chiles, salt and pepper, to your taste
*1 or 2 tsp sugar (I used a sweet and lo pkg) to your taste
*I like it sweet

put everything in a smallish tall container (that fits the wand blender
nicely). And plunge the wand blender to the bottom and turn it on.
Raise and lower the blender till it is mayo...3 or 4 times.

Taste and make seasoning corrections. (Mostly better several hours
later). Store in fridge.

makes about a pint.

This sounds yummy. Gonna save it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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