Sun Dried Cranberry Aioli Recipes

Steps:

• Heat demi-glace in a saute pan, add the cherry puree, dried cherries and Dunkel. Continue to cook until dried cherries begin to soften and all flavors have infused. Adjust consistency of sauce until it lightly coats the back of a spoon.

Steps:

• Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
• Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.

Steps:

• Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.