Breville BLR50 Sauces and Batters, Raspberry Mayonnaise, Garlic Mayonnaise, Herbed Mayonnaise

Sauces and Batters

RASPBERRY MAYONNAISE

Makes approx. 2 cups

6 egg yolks

1 teaspoon French mustard

1 tablespoon Raspberry vinegar

¾cup grapeseed oil

¾cup peanut oil

Freshly ground black pepper 1 tablespoon boiling water

1.Whisk together egg yolks, mustard, lemon juice and vinegar.

2.Pour mixture into blender jug, select speed 1, and blend until light and fluffy.

3.With motor running, remove the inner measuring cup, slowly pour combined oils in and blend until mixture thickens.

4.Season to taste with pepper and stir in water.

5.Transfer to a sterilised, screw top jar. Cover with lid and refrigerate until required.

Variations

Garlic Mayonnaise

Add 6 cloves of peeled and chopped garlic cloves to the egg yolk mixture and replace lemon juice with lime juice and raspberry vinegar with tarragon vinegar.

Herbed Mayonnaise

Replace lemon juice with raspberry vinegar with ½ cup chopped mixed fresh herbs (such as basil, chives, parsley and thyme) and 1 clove garlic, peeled and chopped. Blend into prepared mayonnaise.

R5

BEER BATTER

Makes approx. 2 cups

½cup beer (such as Coopers) 1 cup/250ml soda water

1½ cups/375g plain flour

1.Place beer, soda water then flour into blender jug, select speed 3 and blend until smooth.

2.Use to coat seafood or poultry.

TEMPURA BATTER

Makes approx. 2 cups

1 x 60g egg

1 cup/250ml iced water

1½ cups/225g plain or tempura flour

1.Place the egg and water into the blender jug, mix on speed 3 to combine.

2.Add the flour into the blender, mix using the pulse function until almost combined. Do not over-mix, as the batter will not flake. The batter should have some small lumps of flour remaining.

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