HSN_3n1BlenderManual 6/25/10 11:08 AM Page 25
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed Scant cup peanut oil
1/3 cup
1/4 cup freshly grated Parmesan Kosher salt
Freshly ground black pepper
METHOD
1Use the Citrus Juicer attachment to juice the lemon.
2In Blender Jug, combine the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies on low speed.
3Slowly pour in the oils to emulsify. Stir in the cheese and season with salt and pepper.
4Refrigerate in a covered container. When ready to use, whisk or shake the container.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Asian Vinaigrette
This simple dressing gives a light yet rich Asian flavor to salad greens. You'll find rice wine vinegar and toasted sesame oil in the Asian foods section of
Makes 1/2 cup
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1Use the Citrus Juicer attachment to juice the lemon.
2In the Blender Jug combine the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice on low speed.
3Season to taste with salt and pepper.
Recipe Courtesy Wolfgang Puck
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