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.
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
¼cup 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.
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