Garlic Basil Oil

This oil is super easy to make yet it's packed with flavor. I like to drizzle it over so many foods: lentils, chicken, fish, potatoes, salad, and toast all benefit from the oils fresh flavors.

Fresh Basil - about an ounce
3-5 Garlic cloves - peeled and roughly chopped
EVOO
White Balsamic Vinegar
Salt



Place the basil and garlic in a food processor or blender.

Pour just enough oil in to top the herbs and garlic.



Use the pulse setting, if you have one, to blend the basil and garlic together.

Tarragon Dijon Mustard Cream Sauce

This sauce is light, fluffy and creamy in texture and still packs quite a punch with it's flavor. It's super easy to prepare and will impress your guests. The cream is gluten free and vegetarian. It can be served over any cooked potatoes, vegetables, fish or meat. I want to try it on fried oysters next!



1/2 cup Heavy Whipping Cream
spoonful White Balsamic Vinegar or Lemon Juice
2 spoonfuls (or to taste) Tarragon Dijon Mustard



Use an immersion or hand blender to whip the cream just until soft peaks form. Don't over whip the cream or you'll make butter. As soon as the cream forms soft mounds, it's done.



Add the vinegar.



Add the mustard.