VIRGIN THANKSGIVING DRINKS RECIPES

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ROUILLE RECIPE - ANTHONY BOURDAIN | FOOD & WINE



Rouille Recipe - Anthony Bourdain | Food & Wine image

Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good. Slideshow: Great Condiment Ideas 

Provided by Anthony Bourdain

Yield yields approximately 1 cup

Number Of Ingredients 8

1 large garlic clove, crushed
1/2 red bell pepper, roasted, peeled, and seeded
1 egg yolk
1 tsp freshly squeezed lemon juice
Small pinch of saffron threads
1 cup extra-virgin olive oil
Salt
Pepper

Steps:

  • In the bowl of the food processor, combine the garlic, red pepper, egg yolk, lemon juice, and saffron. Pulse until smooth, then slowly drizzle in the oil and process continuously until the mixture thickens. Season with salt and pepper to taste, and use immediately.

BEST HONEY BALSAMIC GLAZED BRUSSELS SPROUTS RECIPE - DELI…



Best Honey Balsamic Glazed Brussels Sprouts Recipe - Deli… image

Honey Balsamic Glazed Brussels Sprouts from Delish.com are perfectly seasoned.

Provided by Lena Abraham

Categories     dairy-free    healthy    heart-healthy    vegan    vegetarian    Thanksgiving    weeknight meals    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

Steps:

  • In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
  • Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 174 calories

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