It's Not Just Recipes

The Vanilla Queen's Blog

Sauces

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Aioli

For those of you unfamiliar with aioli, it is the delicate, French version of mayonnaise, easily made at home, and infinitely more delicious than the

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Vanilla Maple Syrup

Vanilla and maple have a special affinity for one another. Each enhances the other’s flavor. They’re both foods of the Americas, so that might have

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Vanilla Tarragon Mustard

For a heartier mustard, leave out the tarragon, coarsely grind the mustard seeds, and use honey instead of brown sugar. Or…make a jar of each!

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Vanilla Butter for Shellfish

Chef Valery Malijenovsky, executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as

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Berry Vanilla Marinade

Courtesy of Chef Bev Shaffer Bev has shared delicious recipes that are perfect for late summer/early autumn, but that can also be enjoyed any time

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Lemon Curd

Lemon curd is one of those incredibly versatile recipes that can be used in so many ways! If you can keep from eating it by

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