Cuisinart FP-14 manual Vinaigrette Herbed, 0g fiber 2mg .calc 38mg .sod 17mg .chol 1g fat .sat

0g fiber 2mg .calc 38mg .sod 17mg .chol 1g fat .sat

10g fat 0g .pro 0g .carb fat) from (98% 85 Calories tablespoon): (1 serving per information Nutritional

.shell the and whites or yolks the between contact avoid and shells, intact with eggs AA or A grade clean, refrigerated, properly fresh, only use you recommend we risk, this reduce To .illness borne-food other or salmonella of risk slight the to due eggs cooked lightly and raw consuming in suggested is Caution warning: egg *Raw

.yolks egg the for substituted be may ®Beaters Egg eggs, raw using avoid to and mayonnaise, cholesterol-lower For

.oil the adding before yolks the with removed, stems ),.etc basil, tarragon, dill, parsley, ,.g.(e removed stems herbs, fresh packed firmly cup ³¹∕ process mayonnaise: herb For

.accordingly seasoning adjust and Taste .minute 1 about thick, until oil remaining add slowly homogenous, and emulsified is mixture the Once .minutes 5 about take should step This .next the adding before yolks the with incorporated is drop each sure being drop, by drop tube, feed the through oil the of cup ¼ add running, machine the With .seconds 30 about smooth, until juice lemon and mustard salt, yolks, egg the Process .Processor Food ®Cuisinart the of bowl work small the into blade chopping metal small the Insert

minutes 10 to 5 time: preparation Approximate cups 3 about Makes

BASICS 8

DIVIDED OIL CANOLA
,
OR VEGETABLE CUPS 2½ TO 2
VINEGAR
WINE WHITE OR JUICE
LEMON FRESH TEASPOON	2
MUSTARD
STYLE-IJONDTABLESPOON	2
SALT KOSHER TEASPOON	½
*YOLKS EGG LARGE	4

.mayonnaise homemade in difference the Taste MAYONNAISE BASIC

0g fiber 2mg .calc 76mg .sod 0mg .chol 2g fat .sat

11g fat 0g .pro 0g .carb fat) from (99% 91 Calories tablespoon): (1 serving per information Nutritional

.desired dressing of amount the on depending bowl work large or medium the either use – increased be easily can Dressing TIP:

.minutes 3 about homogenous, are ingredients all until tube feed the through oil olive the pour slowly running, machine With .chop roughly and combine to process and spices and herbs remaining and parsley mustard, vinegar, the Add .Processor Food ®Cuisinart the of bowl work small the into blade chopping metal small the Insert

minutes 5 time: preparation Approximate cup 1 Makes

OIL OLIVE VIRGIN EXTRA CUP	¾
PEPPER WHITE
GROUND TEASPOON	¼
SALT KOSHER TEASPOON	½
MARJORAM DRIED TEASPOON	½
THYME DRIED TEASPOON	½
BASIL DRIED TEASPOON	½
PARSLEY FRESH CUP	¼
MUSTARD
STYLE-IJONDTEASPOON	1
VINEGAR WINE RED CUP	¼

.chicken grilled over drizzle or greens mixed with toss – vinaigrette classic A

VINAIGRETTE HERBED