Cuisinart DLC-8S manual Classic Mayonnaise with Cooked Eggs, Pastry Cream, Chocolate Sauce

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Classic Mayonnaise with Cooked Eggs

Adding oil very slowly is essential for the mayon- naise emulsion – the hole in the pusher adds the oil at just the right speed for success. Flavored vinegar or fresh or dried herbs can be added for a flavored mayonnaise.

	INGREDIENTS
2	large egg yolks
2	tablespoons wine vinegar or lemon juice
2	tablespoons water
1	teaspoon granulated sugar

1teaspoon dry mustard powder

1/2 teaspoon kosher salt

1/8 teaspoon ground white pepper

1 cup flavorless vegetable oil

Have a shallow pan of ice water ready. In a small skillet, use a whisk to stir together the egg yolks, vinegar or lemon juice, sugar, dry mustard, salt, and pepper until completely blended. Cook over very low heat, stirring constantly, until the mixture bub- bles in 1 or 2 places – do not allow eggs to scram- ble. Remove from the heat and place in the ice water bath, stir to cool down.

Insert the metal blade. Place the egg mixture in the work bowl. Cover and insert the pusher. Turn the machine on and add half the oil to the pusher, the oil will run through the pusher very slowly into the work bowl to create the emulsion. When it has totally run through, add the remaining oil to the pusher, as the emulsion is made, the sound of the machine will become deeper. Transfer mayonnaise to a container, cover and chill until ready to use. Will keep for 2 to 3 days in the refrigerator.

Herb Mayonnaise: Add 1/4 cup tightly packed fresh green herbs when you put in the egg. Recommended herbs are parsley, dill and tarragon, with stems removed.

Tarter Sauce: Triple the amount of lemon juice. When mayonnaise is finished, add these ingredients: 3 small gherkins, 1/4 small onion, 1 tablespoon capers, 1 tablespoon bottled horseradish and 3 drops Tabasco sauce. Process until gherkins and onion are chopped fine, about 10 seconds

Pastry Cream

Spread about one cup of this cream in a cooked

9-inch tart shell and arrange sliced fresh fruit on top.

	INGREDIENTS
1-1/4	cups milk
2	large egg yolks
1/4	cup sugar
1/2	teaspoon vanilla extract
3	tablespoons all-purpose flour
2	tablespoons unsalted butter, softened

Bring milk to boil in small saucepan over medium heat. Insert metal blade and add egg yolks, sugar, vanilla and flour. Process until just combined.

With the machine running pour hot milk through feed tube in steady stream. Return mixture to saucepan and whisk over medium heat until it boils. Reduce heat to low and simmer for 2 minutes, whisking constantly. Remove from heat and stir in butter. Cool to lukewarm before using.

Yield 1-1/2 cups.

Chocolate Sauce

You can make a delicious chocolate sauce in 1 minute! No more worries about melting chocolate on top of the stove.

INGREDIENTS

5ounces semi-sweet chocolate, broken into 1/2-inch pieces

1/4 cup super-fine sugar

1/3 cup very hot water

Use metal blade to coarsely chop chocolate and sugar, about 6 pulses. Then process continuously until chopped to a fine powder, about 60 seconds. With machine running, slowly pour hot water through feed tube. Process until chocolate melts, about 45 seconds, stopping once to scrape bowl.

Mint variation: Add 1 tablespoon of peppermint extract, crème de menthe or peppermint schnapps to water after it is heated.

Yield 7/8 cup.

Yield 1-1/4 cups mayonnaise. Recipe may be doubled.