A loooooong time ago, I spent a week on Martha’s Vineyard with some friends (how long ago? – so far back no one had cell phones or laptops – it was like living in the dark ages – only without all the pestilence and death).
We had a wonderful time; exploring shops and wineries and restaurants; tho’ we were stymied in our efforts to find a mid-week late-night cappuccino place (see above – dark ages and all). One place that was famous, and kind of touristy, but that we still really liked, was The Black Dog – a bakery/cafe/tavern in Vineyard Haven. Well, OK, the help was kind of snarky, but the food was good and the tee shirts a tradition, so we liked it anyway.
Fast forward a dozen years or so, and I found myself in possession of The Black Dog Cookbook – filled with great recipes such as this one: a homemade garlic (VERY) horseradish kind of mayonnaise that will knock your socks off. They call it by another name, but since I am uncertain of copyrights and trademarks, let’s just call it Black Horse Sauce and call it all good, shall we? All you need are eight ingredients, a food processor and about five minutes. You can thank me later.
•5 to 7 chopped garlic cloves
•1 egg yolk
•1 GOOD heaping tbsp Dijon mustard (I used whole grain)
•1 tbsp horseradish
•Pinch of salt
•2 tbsp red wine vinegar
•1-1/2 cup extra virgin olive oil
Combine all the ingredients, except for the olive oil, and mix well. With the processor running, drizzle the olive oil in a thin stream through the feeding tube until it emulsifies.
Pop into a container, cover, and chill until ready to use. If it separates, just give it a good stir, it’ll still be really, REALLY good on steaks or a sammich or, as I plan to serve it this weekend, as a spread for popovers or a dollop on stew.
OK, you may now thank me.