Cuisinart 11-Cup Series manual Basic Mayonnaise, Teaspoon sugar

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Basic Mayonnaise

The American Egg Board recommends using the freshest eggs

and then heating them to kill salmonella bacteria.

This recipe uses a procedure suggested by cookbook author and food sleuth

Shirley Corriher for heating the eggs to sanitize them.

The results are definitely worth the effort.

Proper refrigeration and storage are necessary.

Makes 1-3/4 cups

Preparation: 15 - 20 minutes

1

large egg

1/2

teaspoon flour

1

large egg yolk

2-1/2

teaspoons dry mustard

1

tablespoon freshly squeezed

1

teaspoon kosher salt

 

lemon juice

pinch of cayenne

1

tablespoon wine vinegar

2

tablespoons extra virgin olive oil

1-1/2 tablespoons water

1-1/3

cups vegetable oil (canola, soya, etc.)

1/2

teaspoon sugar

 

 

Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch) nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture has cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly.

Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and cayenne until blended,1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole in the small pusher, one quarter cup at a time, and allow the oil to drip through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a con- tainer, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.

Nutritional analysis per tablespoon:

Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g

sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g

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Contents Instruction Booklet For custom recipes Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves Important Unpacking Instructions Table of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation On Continuous Press the OFF button when finishedDough Button Prepare the dough ingredients and place in work bowlTo purée fruits and cooked vegetables To chop raw fruits and vegetablesFirst, cut the food into To dislodge foodTo chop meat, poultry, fish and seafood To chop parsley and other fresh herbsTo purée meat, poultry, fish and seafood To chop nutsTo beat egg whites To make mayonnaiseTo whip cream To make crumbs and crumb crustsTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastAdding liquids Processing dry ingredientsKneading bread dough Kneading sweet doughBlade rises in work bowl Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorBlade doesn’t incorporate ingredients Motor slows downMetal dough blade rises in work bowl Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusPreparation 15 Minutes Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic Cuisinart White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Washed and dried Cornmeal for sprinkling Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party Simple Tomato Sauce Sauces & DressingsCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesDelicious with coffee or tea Lemon Ginger BiscottiOr Callebaut, broken up, chilled Remove and reserveCreamy, smooth and simple to prepare Basic CheesecakeWhite Chocolate Cream Cheese Frosting Carrot CakeTo 8 tablespoons ice water Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough Creamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIB-3622E

11-Cup Series specifications

The Cuisinart 11-Cup Series is a versatile food processor designed to meet the needs of both home cooks and culinary professionals, offering efficient performance and a range of innovative features. This appliance has earned a reputation for its user-friendly design and powerful functionality, making it a staple in many kitchens.

At the heart of the Cuisinart 11-Cup Series is its robust 600-watt motor, providing ample power to handle various food processing tasks. Whether you’re chopping vegetables, kneading dough, or slicing cheese, this food processor delivers consistent results with minimal effort. The large 11-cup capacity bowl is ideal for preparing meals for families or entertaining guests, allowing users to process large quantities of ingredients at once.

One of the standout features of the Cuisinart 11-Cup Series is its versatile blade and disc attachments. The stainless steel slicing and shredding discs enable precise cuts and uniform textures, while the steel chopping blade effortlessly processes everything from herbs to nuts. Additionally, the processor includes a dough blade, which is specially designed for kneading and mixing dough, making it suitable for bakers.

The series also incorporates a variety of modern technologies to enhance usability. The one-touch operation with a simple control panel allows users to toggle between different functions seamlessly. Moreover, the dual-purpose pusher features a feed tube that accommodates whole fruits and vegetables, facilitating easier food prep. This design minimizes prep work while maximizing efficiency.

Safety is a top priority in the Cuisinart 11-Cup Series, featuring a lock mechanism that ensures the bowl is securely in place before operation. The compact design makes it easy to store and maneuver in the kitchen, while the two-piece cover and removable parts are dishwasher-safe, providing effortless cleanup.

Overall, the Cuisinart 11-Cup Series combines power, versatility, and safety to create a food processor that stands out in its category. With its array of features and advanced technologies, it is positioned as an essential tool for preparing a wide range of dishes, catering to the diverse culinary needs of home cooks and professionals alike. Whether you are chopping, slicing, shredding, or mixing, the Cuisinart 11-Cup Series is designed to make your cooking experience efficient and enjoyable.
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