12
.base motor onto fit processor; food the into blade chopping the Insert | .1 | |
oil olive virgin extra cup | ¾ | |
salt kosher teaspoon | ½ | |
pepper white ground teaspoon | ¼ | |
marjoram dried teaspoon | ½ | |
thyme dried teaspoon | ½ | |
basil dried teaspoon | ½ | |
parsley fresh cup | ¼ | |
mustard |
| 1 |
vinegar wine red cup | ¼ | |
cup 1 about Makes | ||
.hand on have to need you herbs dried of amount the on saves |
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and bit, a up it change to way easy an is basil/thyme/marjoram combined |
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the for Provence de herbes of teaspoons 1½ Substituting .vegetables |
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fresh and greens mixed of salad a over perfect is vinaigrette simple This |
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Vinaigrette Basic |
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0g fiber • .52mg .calc • 190mg .sod • 2mg .chol • |
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2g fat .sat • 13g fat • 2g .pro • 1g .carb • fat) from (90% 125 Calories |
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tablespoon): (1 serving per information Nutritional |
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.frozen be may |
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it or refrigerator, the in days 5 for keep will pesto The .refrigerate and wrap |
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plastic with cover top; on oil olive of layer a Float .surface the out even and |
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bubbles air all remove to tap bowl, or jar glass a to transfer pesto, the store To | .4 | |
.achieved is consistency desired until Process .pusher food |
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the in hole drizzle the through oil remaining the add High, on running While | .3 | |
.combined until process and cheese reserved the Add |
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.down Scrape .smooth mostly until High on continuously run then and times, |
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few a Pulse .oil olive the of half and pepper basil, the Add .bowl the down |
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Scrape .High on seconds 5 about for Process .nuts chopped the to salt and |
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garlic the Add .times 5 about High on Pulse .bowl work the into nuts the Put | .2 | |
.reserve and |
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Remove .ingredients) the of rest the with more blended be will it for fine, extra |
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be to have not does (it ground until or seconds, 20 about for continuously High |
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on process then and High, on times 5 about Pulse .bowl work the into cheese |
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the Put .base motor onto fit processor; food the into blade chopping the Insert | .1 | |
divided oil, olive virgin extra cup | ³ | ¹∕ |
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pepper black ground freshly pinch |
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ounce) 1 (about |
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unblemished leaves, basil fresh packed tightly cup | 1 |
salt sea or kosher teaspoon | ½ |
cloves garlic | 2 |
toasted lightly nuts, pine cup | ¼ |
pieces | 1 |
cup ½ about Makes | |
Pesto |
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0g fiber • .6mg .calc • 35mg .sod • 82mg .chol • |
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7g fat .sat • 12g fat • 1g .pro • 0g .carb • fat) from (97% 114 Calories |
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tablespoon): (1 serving per information Nutritional |
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.butter in pouring |
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when opening the shield to towel dish a use splatter, minimize To Note: |
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.warm still while Serve .desired as seasoning Adjust | .4 |
.thickened until Run .seconds 60 to 45 for blending continue |
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and lid pour the replace added, been has butter all Once .butter remaining the |
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drizzle slowly very then combine, fully to seconds 15 about blend and opening |
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the through butter hot the of tablespoon 1 about drizzle slowly Very .cover |
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the from lid pour the remove carefully Low, on running still blender the With | .3 |
.combine to seconds |
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30 about for Low on unit the run butter, the adding before minute a About |
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.jar blender the into ingredients remaining the put melting, is butter the While | .2 |
.boil bubbling a reaches |
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and melted is butter until heat low over set saucepan a into butter the Put | .1 |
juice lemon fresh tablespoons | 1½ |
pepper black ground freshly pinch |
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mustard ground pinch |
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salt kosher teaspoon | ¼ |
yolks egg large | 4 |
butter unsalted stick) 1 pound, (¼ cup | ½ |
cup 1 Makes | |
Sauce Hollandaise |
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1g fiber • 15mg .calc • 163mg .sod • 0mg .chol • |
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0g fat .sat • 1g fat • 1g .pro • 6g .carb • fat) from (27% 33 Calories |
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cup): (¼ serving per information Nutritional |
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.taste to seasoning Adjust | .7 |
