53
RECIPES
AIOLI
Makes approximately 2 cups
INGREdIENTS
1 whole bunch garlic
4 egg yolks
Juice of 1 lemon
2 teaspoons white vinegar
2 cups/500ml vegetable or olive oil
1 tablespoon thyme
Salt and pepper, to taste
METHOd
1. Assemble the food processor using the
emulsifying blade.
2. Pre-heat oven to 200°C.
3. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
4. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
5. Place egg yolks, lemon juice and vinegar
into the processing bowl. With the motor
running slowly add oil through the feed
chute, processing until smooth and
creamy. Add roasted garlic and thyme,
season to taste.
QUICK BEARNAISE SAUCE
Makes approximately 4 cups
INGREdIENTS
4 x 60g eggs
¼ cup tarragon or herbed vinegar
250g butter
METHOd
1. Assemble the food processor using the
quad blade.
2. Place eggs into the processing bowl.
3. Heat vinegar in a small saucepan until
boiling. With the motor running slowly
add the hot vinegar through the
feed chute.
4. Melt the butter in a small saucepan
until just bubbling, do not boil. With
the motor running slowly add the butter
through the feed chute and process until
thick and creamy.
Serve Bernaise Sauce with roast beef or
barbecued meats.
variation - Hollandaise Sauce:
Substitute the vinegar with lemon juice.