Mick Cote Vous?

A non-professional recipe blog by a guy who's trying to make sure his mother's culinary prowess isn't lost on him.

Making mayonnaise in 2 minutes


Some people say mayonnaise is the devil of all condiments. I like to think of it as a necessary evil. 

Seriously though… a tuna wrap is nothing without a little mayo. A club sandwich? Not a club without the mayo…

I recently decided to give up store-bought mayonnaise because 1) I don’t use it often enough and 2) I don’t think anything in your fridge should live for months at a time and never change. 

Here’s a quick video with super cheesy music to show you how easy it is to make mayo.

Here’s what you need (I’m leaving the method to the video)


  • 1 egg
  • 1/2 tsp sugar
  • 1 tbsp dijon mustard
  • 1 cup of vegetable oil
  • Pinch of salt

*Note: The dijon mustard can be replaced by 2 tablespoons of balsamic vinegar for different flavours. I usually like to do 3/4 cup of vegetable oil and 1/4 cup of olive oil for a little bit more of an olive taste. 

Finally, you can add anything to this recipe. Sundried tomatos, curry powder, sriracha… Explore the possibilities!

Raw avocado chocolate pie with fresh strawberries


I’m on a healthy-ish treat streak as of late. Summer is meant to be enjoyed, but not unhealthy! 

I often make avocado-cocoa “pudding” at night if I want something a little sweet put packed with nutrients. 

Ben and I were invited to a dinner tonight and I decided to bring a nice vegan, raw pie (probably not the most exciting thing to bring to dinner party…) but I’m sure we’ll all enjoy it.


For the crust:

  • 1/2 cup dates
  • 2 cups raw almonds soaked overnight (drained) or 2 cups walnuts
  • Pinch of sea salt
  • Pinch of cinnamon

For the filling:

  • Three large, ripe avocados
  • 3 1/2 tbsp cocoa powder 
  • 2 tbsp agave or maple syrup (or sweeten to taste)
    (I admittedly didn’t have any on hand, so I used honey (which isn’t vegan…)


  1. Drain the almonds or walnuts, put all of the crust ingredients in a food processor and pulverize until the “dough” reaches a sticky, malleable consistency.
  2. Press the dough into a nine-inch pie pan.
  3. Clean your food processor and add all of the filling ingredients.
  4. Blend until smooth and homogenous. 
  5. Add to pie crust.
  6. Apply cut strawberries to the top (if you’re neurotic like me).
  7. Freeze for about 45 minutes before serving (no more or it’ll be too hard to eat)

Blueberry lime yogurt pops

Let’s face it, summer calls for treats. You can say all you want about maintaining that beach body you’ve worked so hard for all winter, but truth is: We want a little sweet with our sun.

Fine, fine… You’re not the only one wanting to maintain the semi-abs you’ve crunched so hard to acquire. I too want to snack on something delicious and not let it get to my — well… everything.

So here’s an easy recipe for a treat that’ll kill off any sugar urge.

Yields 6 popsicles


  • 1 cup fresh blueberries (frozen work, just thaw them a bit)
  • 3 cups plain greek yogurt 
  • 1 lime
  • 2 tbsp honey or agave nectar


  1. It can’t get much easier than this… put your blueberries, 1 tbsp of honey or agave and two cups of greek yogurt in a food processor. Blend until smooth.
  2. Pour the contents in your popsicle molds. 
  3. In a bowl, mix the rest of your honey or agave, the remainder of the yogurt, juice of one line and some of the zest. 
  4. Pour on top of the blueberry mix in the molds.
  5. Leave in freezer for 12 hours or until popsicles are firm.


You can obviously make all sorts of alterations to this recipe, but I’m interested in knowing more about flavour combinations. What would you combine for your popsicles? Leave it in the comments below!

Key lime meringue pie

A hot summer day, a good meal, maybe a glass of chardonnay and to top it off, a key lime pie topped off with a delicious meringue — Hard to beat, right?

I, admittedly, forgot to buy sweetened condensed milk for this recipe so I made slight alterations to a recipe that didn’t call for it. Here’s the original recipe (you’ll find my alterations below). 


For the crust:

  • 5 cups all-purpose flour
  • 1 cup butter
  • 350 ml 7up (not diet, not Sprite, not Mountain Dew. 7up.)

For the key lime filing:

  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 tbsp cornstarch
  • 2 cups of water
  • 4 egg yokes
  • 1 tbsp unsalted butter
  • 1/3 fresh key lime juice (about *gulp* 16 limes)
  • 1 1/2 grated lime zest

For the meringue:

  • 4 egg whites
  • 1 cup white sugar
  • 1/2 tbsp vanilla extract


  1. Preheat oven to 425 degrees F.
  2. Let’s start with the crust. Mix flour, softened butter and 7up together. Roll into a ball.
  3. On a lightly-floured board, roll out your pie crust and shape a circle.
  4. Lightly coat a pie pan with butter and press your crust in it. Cut any excess crust that spill over from the sides.
  5. Note: I like to make little fork dents around the edge of the pie. It gives it a little look and helps it keep its shape.
  6. Separate your 4 eggs and keep the whites aside at room temperature.
  7. Place the sugar, cornstarch and flour in a medium-size pan and cook on medium heat.
  8. Add water little by little. Cook until the mixture thickens.
  9. Add the egg yolks, lime juice and lime zest to the mixture.
  10. Let it cool slightly. You’ll see, it gets pretty thick.
  11. Pour the mixture into your pie shell and place in the over for 10 minutes.
  12. While the pie is in the oven, beat the egg whites, sugar and vanilla extract until soft peaks form. It takes about 10 minutes at medium speed with an electric beater. 
  13. Remove pie from oven, and decrease heat to 350 degrees F.
  14. Once the pie is a little cooler and the over is down to 350 degrees, pour the meringue over the pie, make sure it covers all of the filling.
  15. Torch the meringue or place the pie back in the over for 12 minutes or until the meringue is golden.
  16. IMPORTANT: DO NOT try to cut this pie until it’s fully cooled. It makes a sloppy mess. Be patient, let it cool, put it in the fridge when it’s at room temperature and it comes out perfectly.

Thanks to Jaclyn for the recipe on AllRecipes.com. The main changes I made were to add more lime juice and zest. I like a really tangy key lime pie. 

Chilled minted pea soup


Looking for an easy, no fuss, refreshing and light meal for a hot summer day? — I know I was!

It’s a pretty traditional minted pea soup, served chilled. It pairs perfectly with a salad roll, a light sandwich or a wrap and takes no time to put together. 


  • One spring onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh parsley
  • 4 cups frozen peas
  • 500 ml vegetable stock
  • 1/4 cup sour cream
  • 1 tsp fresh lime juice
  • 1 tbsp butter
  • Pinch of kosher salt
  • Pepper to taste


  1. In a medium-sized pan, melt the butter and add the diced spring onion and garlic.
  2. Once the onion is translucent, add the vegetable stock. Bring to a light simmer. 
  3. Add in the frozen peas, boil for two minutes.
  4. Remove pan from heat, add in mint, parsley, salt, pepper and lime juice.
  5. Blend in a food processor or with an handheld blender until smooth.
  6. Let cool before chilling.
  7. Serve cold with a dollop of sour cream.

Easy! Would you bring any variations? Let me know in the notes below. I’m curious.