The picture does all the justice. Here’s what the menu item would have said:
Pork Chops with Rosemary Portobello Mushroom Cream Sauce.
– Served with steamed broccoli topped with homemade chili infused grape seed mayonnaise
There’s leftovers for tomorrow’s lunch. I’m looking forward to lunch tomorrow.
Rosemary Portobello Mushroom Cream Sauce
- 6 oz Portobello mushrooms sliced
- 1/4 cup diced onion
- 1 cup heavy whipping cream
- 1/2 tbsp dried rosemary
- 2 tbsp butter
- 1 tsp minced garlic
Add butter to a hot pan on low to medium heat and wait until it’s melted. Add mushrooms, garlic, onion to pan. Wait until onions are just starting to become translucent: Add cream and rosemary. Using a spatula; stir through slowly but often until the cream gets thicker.
Homemade Chili Infused Grape Seed Mayonnaise
- 1 Egg
- 1 cup Grape Seed Oil
- 1/4 cup Chili infused olive oil
- 1 tsp salt
- 2 tbsp lemon juice
- Blender and a steady hand
Let egg & lemon juice come to room temp. Mixing them together and letting sit for 30 minutes in the bottom of the blender is what we do. Once to room temp add the 1/4 cup chili olive oil. Here’s the warning. It’s likely to splatter a bit for 45 seconds or so on the next step. Slowly (as in a trickle) add the 1 cup of oil to the blender while it’s on low. Megan starts a timer for 3 minutes and let it trickle into the blender. After a few minutes the splattering will stop and you’ll start seeing a thicker substance.
If you were patient, you just made mayo that’s ready to use. Store in refrigerator. Mayo is good for about a week after the sell by date on the egg you added.