Pimm’s Cup Cocktail (lightened-up version) – the Perfect Sip for a Day of Sailing

Pimm’s Cup is a classic British cocktail that livens up any summer gathering – a herby libation all dressed up with citrus, mint, and cucumber. This version’s lighter on the sugar so it’s even more refreshing.

lightened up Pimm's Cup Cocktail

Like I’ve said before, I’m so lucky to have friends who own a sailboat. Last week, I got to be a teenager again and have a sleepover on the boat with my friend, Sabine. It feels like playing hooky to pack up a cooler and head off for a girls’ night on her sailboat.

When I’m near boats or water, I feel happy in my soul. And flying over the water in a sailboat is just the best part of all that. Earlier this summer we spent a day with our friends on their sailboat at Wabamun Lake. The wind was fantastic – it’s usually our rotten luck to have a super calm day when we head out for a sail with them, but this time our luck changed. It’s so exhilarating to be skimming the waves with the boat tilting to almost touch the water on the sides!

Pimm's Cup Cocktail and Sailing

hello from the ‘Windchime’ – skipper Ian ‘hanging out’ at the bow of the boat, Raymond at the tiller, and Sabine (in pink) and I being lazy first mates

However, last week it was just us girls hanging out at the boat – reading our books, gabbing, eating good food, and bedding down for the night with the gentle rocking of the boat to lull us to sleep.

Pimm's Cup, heading out to the boat Pimm's Cup, Lazing at the Sailboat dinner & Pimm's Cup Cocktail on the sailboat Pimm's Cup, dusk at the sailboat

In the morning we hopped into kayaks to paddle around the bay and explore a peaceful little tributary hidden amongst the reeds.

IMG_6989b Pimm's Cup, two kayaks IMG_6971b

When we were out sailing with them last time, Sabine made us a big pitcher of Pimm’s Cup cocktails to have before dinner. That was the first time I’d tasted them, and I loved the herbal flavour – a wonderful summer drink infused with mint and cucumber, lemon & orange slices. This classic British drink is served at all kinds of summer parties and events in the UK. In fact, over 175,000 glasses of Pimm’s are served at Wimbledon every year!

Add-ins for Pimm's Cup cocktail

Pimm’s #1 is a gin-based infusion of herbs, spices, fruit juices and liqueur. When mixed with sparkling lemonade or soda and fruit slices, it’s called Pimm’s Cup. Sabine and I both found the drink to be quite sweet, so on our girls’ night we tried it with plain club soda instead – but then it was too bland and bitter. After another attempt, this time with half soda and half carbonated water, it was – in the words of Goldilocks – juuuuuuuuuust right.

a toast with Pimm's Cup cocktails

* * * * *

Kitchen Frau Notes: The classic Pimm’s Cup cocktail is made with 1 part Pimm’s to 2 parts lemon-lime soda or ginger ale. In this lightened-up version I’ve replaced half of the soda with sparkling water, so the sugar is reduced a bit and the flavour is less sweet.

Whenever I’m using the peel of citrus fruits like these slices, I try to use organic ones if I can find them, since chemical sprays are concentrated in the peels.

Pimm's Cup with citrus, cucumber & mint

Pimm’s Cup Cocktail – Lightened Up and Just Right

  • 1 slice of lemon
  • 1 slice of orange
  • 2 or 3 slices of cucumber
  • 5 or 6 mint leaves
  • ice cubes
  • 2 ounces (¼ cup/60ml) Pimm’s Nº1
  • 2 ounces (¼ cup/60ml) lemon-lime soda (like Sprite or 7-Up) or ginger ale
  • 2 ounces (¼ cup/60ml) sparkling water or club soda

In a tall glass, place the lemon, orange, cucumber, and mint leaves. Using a wooden spoon or a muddler, gently bruise the fruit and leaves to release some of their flavours.

Fill the glass with ice cubes, and pour over the Pimm’s, lemon-lime soda, and sparkling water. Stir gently.

Makes 1 cocktail.

*Note: To make a pitcher of cocktails, slice 1 lemon, 1 orange, and ½ cucumber into a pitcher. Add a large handful of mint leaves. Muddle gently. Add ice. Pour in enough Pimm’s, soda, and sparkling water in a 1:1:1 ratio to fill the pitcher. Stir.


If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Moscow Mules (great in the summer)

Jam Smash Cocktails

Poinsettia Cocktails (also great in the summer!)

Cooling Watermelon Ices

I just love how neatly and orderly sailors tie up their boats and coil their lines.

Pimm's Cup, black & white sailboat ropes Pimm's Cup, blue sailboat rope

Pimm's Cup, red sailboat rope Pimm's Cup, white sailboat rope

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Summer Herb Vinaigrette and Zucchini Salad

Drizzle this zesty herb vinaigrette over summer salads, plop onto steamed or baked potatoes, or dress up some grilled salmon, chicken breasts, or steak. Serve it with spiralized zucchini salad and you’ll have a feast for your eyes and your tongue.

fresh herb vinaigrette with zucchini salad

The garden is at its full, glorious best right now. I’m bringing in buckets of zucchini, carrots, and potatoes every day. We’ve got beets the size of footballs. The peas and beans are already finished, corn is almost ready, and herbs are sprawling over their neighbours with blatant disregard for personal space boundaries.

Herb Vinaigrette and Zucchini Salad, The Garden in Summer

Herb Vinaigrette & Summer Zucchini Salad Herb Vinaigrett and Zucchini Salad

herb vinaigrette and zucchini salad, coriander in seed

herb vinaigrette and zucchini salad herb vinaigrette and zucchini salad

herb vinaigrette and zucchini salad

our new kittens, Mindy and Milo, like to watch as I wash vegetables on the lawn

I love going out with my pail and garden snippers to harvest a little bunch of this and a handful of that to make lovely summer salads.

Fresh herbs for herb vinaigrette and Zucchini Salad,

A bucketful of herbs were the inspiration for this intensely flavourful and bright summer salad dressing – a kind of cross between a zippy chimichurri sauce (can be used in the same way) and a creamy French vinaigrette. The fresh herbs sing with flavour in this dressing – in fact, they’re belting out a rousing opera at the top of their little green lungs.

herb vinaigrette & zucchini salad, herbs ready for dressing

In my mix I’ve used parsley, chives, basil, mint, tarragon, dill, cilantro, lemon balm, thyme, oregano, lovage, rosemary, and borage, just because I’ve got them all growing in my garden, but even if you only have  a few of that assortment, your herb vinaigrette will be delicious. Even just parsley (more like a chimichurri flavour) or basil (more like a pesto flavour) makes a great dressing.

Pluck the leaves and blossoms off the stems, pack them lightly into a measuring cup, then whiz up with a bit of vinegar, oil, aromatics and yogurt for a dressing that’ll knock your sandals off.

piralized Zucchini Salad with Herb Vinaigrette

Simply arrange several handfuls of spiralized or thinly sliced zucchini in a bowl, toss on a tangle of thinly sliced red onion, a few halved cherry tomatoes, and plop the beautiful garden-green dressing all over it. Then you can play at being a garden artist and decorate your salad with a sprinkle of chopped fresh herbs, a crown of colourful blossoms, or a sprinkling of edible flower petals.

Beauty in a bowl.

zucchini salad with herb vinaigrette

I’ve use colourful nasturtium flours and sweet blue borage blossoms

* * * * *

Kitchen Frau Notes: Use whatever herbs you’ve got in your garden or flowerpots – just make sure to use only small amounts of the stronger flavoured herbs, like rosemary, sage, oregano, lovage, etc, and have a good portion of your herb mixture to be a milder base flavoured herb, like parsley, chives, or basil.

herb vinaigrette and zucchini salad

Summer Garden Herb Vinaigrette

  • 2 cups (500ml) of mixed fresh herbs, leaves and blossoms only, lightly packed
  • 1 shallot, or ¼ of a medium onion
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 teaspoon honey
  • ¼ teaspoon red pepper flakes (or 1 teaspoon dry mustard powder)
  • ¼ cup (60ml) white wine vinegar
  • ¼ cup (60ml) mild flavoured oil (like grapeseed oil)
  • ½ cup (120ml) plain Greek yogurt

Pluck the herb leaves and blossoms off the stems and pack them lightly into a measuring cup to measure.

Place all ingredients into a blender or food processor. Process until the dressing is almost smooth, but still has tiny flecks of green herbs visible. You may have to stop the blender or processor occasionally to scrape down the sides.

Will keep refrigerated in a sealed container for up to 2 weeks.

Use to dress any kinds of salads or serve on burgers, potatoes, or grilled meats.

Stir a bit of water or milk into the vinaigrette if you’d like it thinner to dress light, leafy salads.

Makes about 1¾ cups.

Tomato and Zucchini Salad with Herb Vinaigrette

Zucchini Salad

  • 2 to 3 medium zucchini
  • ¼ of a red onion, sliced very thinly, preferably on a mandoline
  • a couple handfuls cherry or grape tomatoes, red or yellow
  • thinly sliced radishes or slivers of sweet peppers, optional
  • several large spoonfuls Herb Vinaigrette
  • edible flowers or chopped fresh herbs for garnish

Spiralize the zucchini with a spiralizer, a julienne peeler, or cut it into fine slices or sticks by hand. If using a spiralizer, make a lengthwise cut down the length of the zucchini before spiralizing,  cutting in only as far as the center of the zucchini. This will keep your spirals at shorter lengths so they are easier to manage and serve

Spread out the zucchini in a shallow serving bowl. Slice the onion very thinly and sprinkle it over the zucchini. Halve the cherry tomatoes and arrange them over top. Dollop the herb vinaigrette evenly over the top and decorate with chopped fresh herbs, or edible flowers or petals (nasturtiums, borage blossoms (remove the calyx), or calendula petals are nice).

Serve with extra herb vinaigrette on the side.

Guten Appetit!

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Our Favourite Dressing – Apple Cider Vinaigrette

Zucchini Pie and Zucchini Fritters

Macaroni Salad with Two Dressings

Bacon, Egg, & Spinach Salad with a Mustard Miso Vinaigrette

big platter spiralized zucchini salad with Herb Vinaigrette

I brought a big platter of this salad, with added rings of sweet Fresno pepper, to a barbecue – a great crowd pleaser


Posted in Gardening, Salads & Dressings | Tagged , , , , , | 6 Comments

Lazyman Skillet Bannock – Cooking at the Cabin

This simple skillet bannock is made for the lazy man (or woman). Stir it up like a pancake batter and in no time you can have a slab of warm, tender bannock to slather with butter.

easy skillet bannock

Summer has been busy.

We’ve had company from Germany (dear friends, and the time was too short). We’ve been to a family reunion (great new memories made), and I spent time with mom and sisters at the cabin (lovely relaxing, saunas, and wine).

Why is summer so short? Do you remember those hazy childhood days and that wonderful feeling on the first day of the summer holiday? The thought of two whole months of glorious sun-filled days seemed to stretch ahead of you forever with the promise of playing and projects and just lazy hanging-around. Every day was packed with new adventures that were larger than life and so earth-shatteringly important.

Well, every day is packed with new adventures now too, but somehow the days blend into one another in this ever-accelerating kaleidoscope of whizzing images.

And here we are now – summer is almost over.

We had a lovely day canoeing on the North Saskatchewan river with our German friends, plus some adventures getting stranded in Edmonton in a subway station to wait out a massive, flash-flooding thunder-and-lightening storm (that was the day drivers had to be rescued from their submerged cars with boats).

skillet bannock, and canoeing on the North Saskatchewan River

Our family reunion took place at my uncle’s lakehouse two hours out of Kamloops, BC. It was the first reunion on my mom’s side of the family and celebrated 60 years since the family arrived in Canada as German immigrants. It was absolutely wonderful to spend time with aunts and uncles and cousins I hadn’t seen more than briefly in many years – so heartwarming to reconnect and tell stories and make fantastic new memories. As the original immigrants told their stories of life in Germany and how they made it across the ocean to start their new lives in this new land, I was never prouder to belong to this amazing family.

skillet bannock, and family reunion cake

my cousin’s daughter, Tanis, is an amazing professional baker, and she baked this cake as well as all the fantastic breads and buns for the weekend

And then to the cabin at Francois Lake – one of my favourite places in the world. My dad built the cabin, and every corner of it is wrapped up in memories of him and of times spent there with our children when they were young.

skillet bannock and Francois Lake


skillet bannock and morning coffee at Francois Lake

nothing better than morning coffee outside, watching the fish jump on the lake

skillet bannock and the fisherwoman's outhouse at Francois Lake

amenities are outdoors


. . . but the view while sitting on the 'throne' with the door open is of the lake and the sauna hut - no bathroom walls can top that

. . . but the view while sitting on the ‘throne’ with the door open is of the lake and the sauna hut – no bathroom walls can top that

skillet bannock, a gift of fresh rainbow trout

a gift of fresh rainbow trout from the neighbours

skillet bannock and the old tire swing

our kids put a lot of miles onto this tire when they were little

skillet bannock and shelling beans at Francois Lake

even chores becomes enjoyable here, Mom at Francois Lake shelling broad beans

skillet bannock, and lamb chops over the campfire

is the fire hot enough yet?

Francois Lake cabin, meals outside

one of our delicious campfire meals: minted lamb chop, campfire corn, purple & white potatoes, and sauteed beet greens with bacon

evening bonfire at Francois Lake, skillet bannock

big bonfire with the neighbours on a velvety evening

skillet bannock, and wildflowers at the cabin

the wildflowers welcomed us

We always make bannock when we’re at the cabin. It’s become part of our tradition. My sister, Nancy, teaches in an elementary school in Terrace, B.C. that is comprised largely of aboriginal students, and traditional aboriginal meals are big part of any of their social events, so she’s become our family’s reigning bannock queen. Whether we wrap thick green poplar sticks with bannock dough strips to roast over the fire, or shape it into patties to fry in a cast iron skillet – we love this dense but flaky type of campfire biscuit. In the drawer at the cabin there’s a bannock recipe book pamphlet, filled with all kinds of traditional bannock recipes from British Columbia’s First Nations tribes.

Nancy made us her normal bannock (learned from her school) which she mixes up without a recipe. She baked it in a skillet and we slathered big wedges of it with butter to eat to our meal. So flaky and and delicious.

a warm wedge of skillet bannock

a warm wedge of Lazyman’s Bannock – stirred up and cooked in a skillet

Once I got home, I tried one of the bannock recipes I’d copied out from the pamphlet – a lazyman’s version – which turned out beautifully even with gluten-free flour and was so quick and easy to whip up. Its texture is slightly different than regular bannock – this one is moister and softer, a bit more like a firm pancake, but still a fantastic vehicle for melting butter – and that’s the whole point, right? I know it’ll become a new favourite around here when I make a pot of homemade soup and need a quick biscuit to go with it.

greased pan ready for skillet bannock

greased frying pan ready for the skillet bannock batter

I’m all for anything labeled Lazy Man’s!

Skillet Bannock with butter and jam

it’s so good warm from the oven, slathered with butter and jam, too

I’m a bit of a bannock babe. I know I’ve got two other recipes already on this site, here and here, but I just can’t get enough of this Canadian classic. And now that I’ve got this easy skillet recipe in my repertoire, I may become even more bannock bonkers!

um, lazyman skillet bannock

 * * * * *

Kitchen Frau Notes: This version of bannock is so easy to make – just rub the butter or lard into the dry ingredients, then stir it up like pancake batter. Of course, you can’t wrap the batter around a stick, but you can bake it in the oven or over a grate set over the glowing, hot, burned-down coals of your campfire. The baking time will vary depending on the heat of your fire. Skillet bannock is done when it springs back when you press a finger into the center of it, or if a straw inserted into the center comes out with only dry crumbs stuck to it.

As with any bannock, you can rub in the butter or lard and store the mixture in a sealed plastic bag or container to take along camping, then add the water or milk when you’re ready to mix it up.

I’ve only tried this recipe with my own gluten free flour mix, and it turns out light and fluffy every time.

a wedge of fluffy Lazyman Skillet Bannock

Lazyman Skillet Bannock

adapted from Thelma Blackstock’s recipe in Bannock Awareness  ‘Printed in Celebration of Aboriginal Awareness Day, June 21, 2006’ by British Columbia Forest Service

  • 2 cups (280gms) flour or 2¼ cups (315gms) gluten free flour mix
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup butter or lard
  • 1 cup (240ml) milk (or plant-based non-dairy milk)
  • 1 cup (240ml) water
  • additional butter or lard for greasing the pan

Preheat the oven to 450°F (230°C).

Grease a 10 inch (25cm) cast iron skillet liberally with butter or lard. (Or use an 8 or 9 inch square glass baking dish.)

Mix the dry ingredients in a bowl. Rub in the butter or lard with your fingers until it is broken down into oatmeal-sized flakes.

Add the milk and water and stir with a wooden spoon until all the flour is completely moistened. The batter will still look slightly lumpy.

Pour the batter into the greased skillet or pan. Bake for 20 to 25 minutes, until the center springs back when pressed with a finger.

*If cooking over a campfire, make sure the wood has burned down quite a bit  so there are hot coals, and set the skillet on a grate over the fire. The time it takes to cook will depend on the heat of your fire and the distance the skillet is from the coals.

Let cool slightly and cut into wedges or squares. Serve warm. Split each bannock biscuit horizontally and spread with butter as a side dish, or with butter and jam as a breakfast or snack.

Serves 8 to 9.

*Note: The photos in this post are of the gluten-free version. Goods made with gluten-free flour don’t generally brown as well when baked. They taste just as great, though. I’ve made a batch with regular flour, too, and it does turn more golden when baked.

Guten Appetit!

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Homemade Gluten Free Pancake Mix 

Easy Biscuits


Bannock Biscuits


Other Posts about the Francois Lake Cabin

Naure’s Gifts: Fresh Trout, Morels and a side of Bannock

Rich Creamy Succotash – a Fava Bean and Corn Delight (and a trip to the lake)

End of Summer at the Cabin, and Finally – Bannock Biscuits

Campfire Baked Potatoes and a Glorious Lazy Week at the Cabin

Juniper Berry & Raisin Stuffed Pork Chops over the Campfire


Posted in Breads, Biscuits & Other Baking, Canadian Food, Travel | Tagged , , , | 9 Comments

Cold Brewed Iced Coffee

Taste the difference when you cold brew your iced coffee – mellow, smooth, and frostily delicious on a sweltering hot summer day.

a cup of cold brew iced coffee with milk

We’re in the dog days of summer.

What does that really mean? ‘Cause our dog is living the good life – moving from shady spot to shady spot, sleeping the hot afternoons away, only coming to life briefly to occasionally snap at a droning fly.

I wish I was a dog.

Then I could totally wallow in these hot summer days, getting every last lazy bit of enjoyment out of them . . .

. . . . . instead of constantly rushing around one step behind myself to keep up with the garden and all the busy activities we try to pack into these few glorious months of heat.

Every now and then I take a dog-day moment, though, and stop the mad rush to sit in the shade and swat at flies and contemplate life as I look deep into the ice cubes tinkling in the condensation-wrapped mug of delicious cold-brewed iced coffee in my paw.

Man, is that good coffee.

I’m not even a regular coffee drinker – too much of it and you’d have to peel me off the ceiling after I ricocheted up there like a Mexican jumping bean on steroids.

But sometimes I throw caution to the wind and indulge in a soul-satisfying cup of jo. In the winter it might be a mug of Power Coffee, but in the summer it’s a glass of mellow cold-brew. This coffee’s as smooth as a canoe ride on a glass-calm lake – slides down your throat really easy and has none of the harshness that a cup of chilled regular coffee can have. Apparently, cold-brew has less caffeine than hot-brewed coffee, so that suits my summer coffee needs just fine. I get enough of a lift to keep me awake, but not enough to have me vibrating crazily out of sync with these mellow days.

All you do is grind up your favourite coffee beans (we like half ‘n’ half of a west coast full bodied roast and Starbucks True North mellow blonde roast). Mix the ground coffee with filtered cold water in a 1:8 ratio of coffee to water. Let sit in the fridge or at room temperature for 12 to 24 hours. Then stir, strain, and strain again through a filter (or skip the second straining and just discard the fine coffee sediment left at the bottom of the jug when you get to it).

grind up the coffee beans

Cold Brew Iced Coffee

strain the cold brew iced coffee

Add a bit of sugar or milk if desired, or if it’s after dinner and you’re sitting around with friends on the deck, a bit of coffee liqueur or Bailey’s stirs quite easily into the mug :)

And find a shady spot to go catch some flies.

* * * * *


Kitchen Frau Notes: I’ve even left this coffee to brew for 48 hours in my fridge, and it was still fine.

Use a 2 quart juice jug to brew your coffee, or I use the 1.9 litre sized canning jars I can buy at Canadian Tire. They store perfectly in the door of my fridge.

a frosty mug of cold brew iced coffee

How to Cold Brew Iced Coffee

  • 8 cups (1.92litres) filtered water
  • 1 cup (240mls) freshly ground coffee beans

Stir together the water and the ground coffee in a container, jug, or jar which is large enough to hold everything.

*If your container is 2 litres/quarts in size, use only 7 cups of water and add the remaining cup after the coffee has brewed and been strained.

Seal the container. Refrigerate for 12 to 24 hours.

Stir the coffee to loosen the grounds that have settled to the bottom. Pour through a fine-meshed strainer into another container or a large pot to strain out the coarse grounds. Then line the strainer with a coffee filter and strain again to remove the fine sediment. The second straining will have to be done in stages, as it goes through the coffee filter at a slower rate. If it drips too slowly, I sometimes discard the first filter halfway through and use a fresh filter to strain the second half of the batch. (Or skip the second straining and just discard the fine coffee sediment left at the bottom of the jug when you get to it.)

Add the remaining cup of water if you only used 7 cups to cold brew the coffee.

Serve cold with plenty of ice cubes, and sugar and milk on the side for adding if desired.

Will keep refrigerated for up to 1 week.

Makes 2 quarts/litres of iced coffee.

Guten Appetit!

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like:

Blueberry Sangria

Refreshing Agua Fresca de Chia (Chia Limeade)

Watermelon Salsa

Watermelon-Lime Ices

Posted in Drinks | Tagged , , , | Leave a comment

Blueberry Mayonnaise

Slather a hamburger bun with sweet and zesty blueberry mayonnaise, then top with crumbled feta or blue cheese, a juicy burger, a slice of red onion, tomato, and lettuce for a taste of summer heaven.

slather that burger with blueberry mayonnaise

We all love burgers.

Especially big, juicy, slightly charred burgers straight off the grill.

And especially if they are loaded with flavourful toppings that drip onto your fingers and require a couple extra-large napkins to eat – one on your lap and one to constantly wipe your dripping fingers and smiling blueberry-smeared mouth.

Yay, it’s summertime!


sweet and zesty blueberry mayonnaise

Blueberry mayonnaise is a surprisingly delicious addition to your next burger. Slightly sweet, a little bit tangy, fruity, creamy and the most lovely shade of magenta.

It’s an easy way to elevate your plain old burger to the next level and a great way to enjoy summer’s bounty of fat, juicy blueberries.

a burger loaded with blueberry mayonnaise and favourite toppings

* * * * *



Kitchen Frau Notes: Slather this blueberry mayonnaise onto hamburgers or sandwiches, grilled steak, pork chops, or chicken.

Or thin out leftover blueberry mayonnaise with a splash of vinegar and enough water to make a drizzling consistency and use it to dress a fresh green salad with a handful of fresh blueberries, sliced red onion, and crumbled feta cheese added in.

*For gluten free, use your favourite gluten-free burger bun, or toast two slices of gluten-free bread and use those to sandwich your burger and toppings. (We’ve even been known to toast 2 small gluten-free pancakes to use as burger buns.)

a jar of delicious blueberry mayonnaise

Blueberry Mayonnaise

  • 1 cup (100gms) fresh or frozen blueberries
  • zest of one lemon
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh tarragon or basil (or 1 teaspoon dried)
  • 1 cup (240ml) good quality mayonnaise, store-bought or homemade

Place the blueberries, lemon zest, lemon juice, honey and pepper a small saucepan over medium-high heat. If using fresh blueberries, crush them lightly. Cook, stirring constantly, until the mixtures is thickened and reduced to 1/3 of a cup (80ml). This will take about 3 to 5 minutes.

Stir in the tarragon or basil. Allow to cool.

Stir the cooled blueberry mixture into the mayonnaise.

Slather generously onto a buttered, grilled or toasted hamburger bun, add crumbled feta cheese or blue cheese, a juicy grilled burger (beef or chicken), sliced red onion, tomato, and lettuce.

Blueberry mayonnaise keeps refrigerated for up to 2 weeks.

Makes 1 and 1/3 cups.

Guten Appetit!

ingredients for blueberry mayonnaise

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

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Homemade Red Wine Barbecue Sauce

Chimichurri Sauce – Wow!

Grilled Corn with Chipotle Cream

Romesco Sauce on Grilled Chicken


Posted in Condiments & Sauces | Tagged , , , , | Leave a comment