I make up a bunch and keep it on hand.

Ingredients:

• 1/4 Cup and 2 Tablespoons Chili Powder
• 3 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1-1/2 Teaspoons Crushed Red Pepper Flakes
• 1-1/2 Teaspoons Dried Oregano
• 1 Tablespoon Paprika
• 3 Tablespoons Ground Cumin
• 1 Tablespoon and 2-1/2 Teaspoons Sea Salt
• 2 Tablespoons Black Pepper

Directions:

Mix and store in airtight container. Use 3 Tablespoons per pound of meat.

Like Mayonnaise, most, if not all store bought Alfredo sauces have sugar, processed oils, and thickeners added. YUCK! Also like mayo, it is super easy to make your own without all that junk in it. This one only has 6 ingredients and is delicious and easy to make. You do have to whisk it the entire time, so make sure you can be devoted to it for the entire 5-8 minutes it takes to make.

INGREDIENTS:

1/4 cup butter (do NOT use margarine)
1 cup heavy cream
1 clove garlic, crushed (more if you are a garlic lover, I usually use 2-3)
2 cups freshly grated parmesan cheese (do not use the stuff in the can)
Freshly ground black pepper
Pinch of sea salt

DIRECTIONS:

Melt butter in a medium saucepan over medium low heat. Add garlic, salt, pepper, and cream and gently whisk for about five minutes, then add cheese a little at a time and continue whisking until melted. These steps are important, do it any other way and the sauce may break.

I stopped using regular store bought mayonnaise years ago because of the bad industrial oils that are used to make it. Even the ones that have olive oil on the front label are only partially so; the back label tells a different story. Next time you’re in the condiment aisle, check out the labels, soybean oil is listed before olive oil. Every last jar of mayonnaise on store shelves, save for Primal Kitchen and Chosen Foods, is made of soybean oil. For awhile I opted for the Primal Kitchen mayo, but I never got used to the taste of the rosemary extract that it utilized as a preservative, so I started making my own.

The size of the container does matter, it needs to be wide enough for the immersion blender to fit all the way to the bottom, but not much more; there needs to be just enough room for the ingredients to move around and emulsify. I have tried using olive oil, but didn’t like strong flavor. Avocado oil is neutral in flavor, and I buy in bulk at Costco, so it doesn’t break the bank.

Ingredients:

• 1 cup avocado oil
• 1 large egg
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt(I usually add two more pinches)

Instructions:

In a wide mouth pint mason jar, or similar vessel, add all the ingredients.

Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes.

Taste for flavor, Add more salt or lemon juice if preferred. I like a thick mayonnaise, but if you prefer it thinner use 1/4 cup more avocado oil. I would say start with the 1 cup and see what you think, you can always add the 1/4 cup after and blend it in using the immersion blender.

Will keep refrigerated for about 2 weeks.

Serving size - 1 tablespoon, makes 24 
Calories per serving: 84 
Total fat 9.3g, Total Carb 0.2g, Protein 0.3g
Nutritional information is an estimate.