Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017




Posts : 18122
Thanked : 883
Join date : 2013-01-12


Post by Lobo on Mon 22 Jun 2015, 4:54 pm


* 1 medium clove of garlic (3 for aioli)
* 2 egg yolks
* ½ cup Stonehouse House Blend EVOO
* ½ cup La Tourangelle Grape Seed Oil (or safflower oil)
* 1 tbsp Stonehouse Meyer or Eureka Lemon Oil
* 2 tbsp Stonehouse Rose Wine Vinegar
* 1 tsp Edmund Fallot Dijon mustard (the best!)
* ½ tsp coarse Sea salt
* Fresh ground pepper
Tools: Immersion Blender (or food processor)
Total prep time: 15 minutes
Makes 2 ½ cups
Peel and slice the garlic into 3-4 slices and mash with sea salt in a mortar and pestle into a smooth paste. Add vinegar, to mellow the flavor of the garlic and dissolve the salt. While that is happening, separate the egg yolks and put in the bottom of glass jar. Break the yolks, add the vinegar/garlic and mustard and swirl; the vinegar “cooks” the yolk a bit, and the flavors merge. Add oils and let the mix settle, 10 seconds or so. You want the yolks at the bottom and oil on top. Immerse the blender to the bottom and pulse. Pulse pulse pulse. Do not rush this step, or keep the blender on too long, or it will liquefy the ingredients instead of bind them. As you continue to pulse, slowly lift the blender up, to incorporate more oil, then bring it slowly back down. Repeat this
maneuver until most of the oil is blended. Remove blender and incorporate remaining oil with a wooden spoon. If you’re using a food processor drizzle the oil in slowly, letting the oil incorporate before adding more.
Viola, you’ve just made fresh, delicious mayonnaise, just in time for BLT season!
* Add a touch of Salish Alderwood Smoked Salt for a smoky flavor. This is great for vegetarians who miss bacon on a BLT.
* Creamy Garlic Vinaigrette, just add 3 parts mayo to 1 part vinegar of choice and whisk together.
* Tartar Sauce, just add capers, chopped pickles, grated onion, parsley, and pinch of cayenne pepper.
* Try our Mexican Grilled Corn-on-the-Cob.

    Current date/time is Sun 11 Dec 2016, 7:48 am