Cuisinart DLC-XP manual Mayonnaise Made with EGG Substitute, Very Berry Sauce

MAYONNAISE

(MADE WITH EGG SUBSTITUTE)

Yield: 3-3/4 cups

Preparation: 5 minutes

6tablespoons Eggbeaters® or Simply Eggs®

3tablespoons freshly squeezed lemon juice

3tablespoons Dijon mustard

3tablespoons wine vinegar (red or white – may also use herb or fruit flavored)

1tablespoon sugar

1teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

3cups flavorless oil (such as Canola oil)

Insert the metal blade in the processor. Put the egg substitute, lemon juice, mustard, wine vinegar, sugar, salt, and pepper in the work bowl. Process 10 seconds to blend. Scrape the work bowl. With the machine running, add the oil in a slow steady stream, processing until the mixture thickens and an emulsion is formed.

Nutritional analysis per serving:

Calories 200 (97% from fat) • carbo. 1g • pro. 1g • fat 22g •

sat. fat 2g • chol. 0mg • sod. 103mg • fiber 0g

JALAPEÑO CRANBERRY RELISH WITH TOASTED

WALNUTS

Yield: 12 cups

Preparation: 5 -10 minutes, plus 10 minutes to toast the walnuts

1-1/2 cup walnut halves or pieces, shells removed zest of 3 oranges, bitter white pith removed

3 cups sugar

3-6 jalapeño peppers, stemmed, halved and seeded, to taste

12 cups fresh whole cranberries (may use frozen – do not thaw)

2 navel oranges, peeled, cut into quarters

Preheat oven to 350°F. Place walnuts in a baking pan and toast until golden brown and fragrant, about 8-10 minutes.

Cool slightly.

Insert metal blade. Process the zest with 1 cup of the sugar until finely chopped, about 45 seconds. Add cranberries, jalapeños, oranges and reserved nuts; pulse until coarsely chopped, about 10 – 12 times. Add remaining sugar; pulse to blend, 10 times. Pulse several more times if a finer consistency is desired. This relish may be made in advance and stored in the refrigerator until ready to use.

Nutritional analysis per serving:

Calories 101 (31% from fat) • carbo. 17g • pro. 1g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 1mg • fiber 2g

VERY BERRY SAUCE

Yield: 6 cups

Preparation: 10 minutes

12ounces fresh or frozen strawberries (not in syrup, thawed)

12ounces fresh or frozen raspberries (not in syrup, thawed)

12ounces fresh or frozen blueberries (not in syrup, thawed) 1-1/4 cups good quality strawberry or raspberry preserves Superfine or turbinado sugar to taste

Insert the metal blade. Process the strawberries and raspberries until smooth, 30 seconds. Add the preserves and process until smooth, 20 seconds. Taste and add sugar if needed. Strain through a chinois or fine mesh sieve, pressing on the solids. Discard the seeds. Refrigerate until ready to use.

Nutritional analysis per 1/4 cup serving:

Calories 32 (3% from fat) • carbo. 7g • pro. 0g • fat 0g •

sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g

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