Cuisinart FP-14DC manual Hollandaise Sauce, Tartar Sauce

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Hollandaise Sauce

This sauce can be used in many dishes, including eggs benedict

and steamed vegetables..

¾pound (3 sticks) unsalted butter

3large egg yolks

1tablespoon Dijon-style mustard

½teaspoon kosher salt

¼teaspoon freshly ground black pepper

2tablespoons fresh lemon juice

Makes 3 cups

Approximate preparation time: 15 minutes

Put the butter into a saucepan over low heat to melt.

Insert the large chopping blade into the medium work bowl of the Cuisinart® Food Processor. Add the yolks, mustard, salt and pepper and process for 90 seconds. Once the butter is melted, turn heat up to bring the butter just to a boil. With the machine running, very slowly drizzle ¼ of the hot butter through the feed tube drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should take about 5 minutes. Once the mixture is emulsified and homogenous, slowly add remaining butter until incorporated, about 1 minute. Sauce will thicken to a mayonnaise consistency. When all butter has been incorporated, add the lemon juice and pulse to incorporate. Taste and adjust seasoning accordingly. Serve while still warm.

Nutritional information per serving (1 tablespoon):

Calories 108 (98% from fat) carb. 0g pro. 0g fat 12g sat. fat 7g chol. 57mg sod. 45mg calc. 3mg fiber 0g

Tartar Sauce

This tartar sauce is good not only with fish and shellfish,

but also with steamed fresh vegetables..

2ounces shallots or green onions, trimmed and cut into 1-inch pieces

3ounces drained sweet gherkin pickles

¼cup fresh Italian parsley

1 tablespoon dill weed

1tablespoon Dijon-style mustard

½teaspoon dried thyme

3tablespoons drained capers

1½ cups mayonnaise

½cup nonfat plain yogurt, drained* overnight

¹∕8

teaspoon freshly ground

 

black pepper

Makes about 2 cups

Approximate preparation time: 5 minutes

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the shallots, gherkins and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse to combine, 5 times – do not overprocess. Refrigerate until ready to use.

*To drain yogurt, place in a strainer lined with a coffee filter or a yogurt strainer. Cover and let drain until desired thickness is reached.

Nutritional information per serving (1 tablespoon):

Calories 72 (88% from fat) carb. 2g pro. 0g fat 7g sat. fat 1g chol. 13mg sod. 86mg calc. 10mg fiber 0g

12BASICS

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