More Great Recipes: Appetizer


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Member since 2014

Serves 6 | Prep Time | Cook Time


1 tablespoon mayonnaise Homemade Mayonnaise:
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced

1 egg yolk or 1 egg white
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 cup canola oil
Chili Vinaigrette - see recipe in dressings
Homemade Mayonnaise - see recipe in dressings
3 phyllo slices
¼ cup canola oil
1/3 cup sugar
¼ cup olive oil
½ large red onion, thinly sliced
Sea salt to taste
1 tablespoon Crème Fraiche – can be purchased in the market
1 teaspoon horseradish
1 ounce Wasabi caviar
6 herb leaves

Preheat oven to 425 degrees. Spread each phyllo sheet on board and brush generously with canola oil. Dust with sugar. Stack one sheet on top of the other. Brush with remaining canola oil and sugar. Cut phyllo into 1-inch squares. Carefully place squares on parchment-lined cookie sheet. Cover phyllo squares with another sheet of parchment paper and top with a cookie sheet that is weighed down with a brick, to prevent from curling up. Bake for 10 minutes or until golden brown. Lift brick to check if golden brown. If so, remove cookie sheet and parchment paper. Turn phyllo over and bake 5 minutes more. Set aside.

Prepare Chili Vinaigrette as per instructions.

Prepare Homemade Mayonnaise as per instructions.

Sauté onion in olive oil until caramelized and golden brown. Season with sea salt. Reserve. May be made earlier in the day or the day before.

Mix together Homemade Mayonnaise, Crème Fraiche and horseradish. Place one caramelized square on plate and to with a little horseradish cream. Layer, starting with another phyllo square, then onions and caviar. Top with 3rd remaining phyllo square. Dot plate with Chili Vinaigrette and herb leaf. Repeat to make desired amount. Serve and enjoy!

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