Dualit GB 04/06 instruction manual Savoury Sauces, Lime Butter Mayonnaise

250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 18

SAVOURY SAUCES

LIME BUTTER MAYONNAISE

•Using the balloon whisk, beat the butter until white and fluffy

•Stir in the zest, and enough salt, lime juice and Tabasco to give it a good flavour

•Scrape it out of the bowl, and lay in a straight line, approximately 12cm (5 inches) long, on aluminium foil

•Roll the foil round the lime butter, to form a sausage.Twist the ends like a toffee wrapper

•Store in the freezer in a plastic bag

•To take a slice, cut through the foil with a hot knife into nice rounds, ½ cm thick (just under ¼ inch)

Unctuous and smooth, mayonnaise is a classic summer accompaniment for fish and seafood dishes and for enriching salads.

3 egg yolks

1 tbsp wine vinegar or lemon juice

½tsp salt

½tsp French mustard

285ml - 430ml (½ - ¾ pint) olive oil, sunflower oil or a mixture of each, which should feel warm to the touch – not from a cold larder

salt and freshly milled pepper

•Pour some hot water into your mixing bowl and put in the eggs, in their shells, to warm while you assemble the ingredients

•Drain and dry the bowl and separate the eggs. Using the beaters, whisk the yolks for about 2 minutes at high speed until pale and sticky, adding the vinegar or lemon juice, salt and mustard as you go

•Slow the speed and start to trickle in the oils – this is easiest poured from a jug. Let each drop be absorbed before adding the next

•When half the oil has been incorporated, the rest can be added a little faster - by the tablespoon

•Add salt and pepper to taste

•Store in sealed jar in the fridge until required

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