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
BLR50_IB_Issue1,10_FA.indd 5 | 9/12/09 2:56 PM |