Cuisinart FP-14DC manual Herbed Vinaigrette, Basic Mayonnaise

Herbed Vinaigrette

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

¼cup red wine vinegar

1teaspoon Dijon-style mustard

¼cup fresh parsley

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon kosher salt

¼teaspoon ground white pepper

¾cup extra virgin olive oil

Makes 1 cup

Approximate preparation time: 5 minutes

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

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

Nutritional information per serving (1 tablespoon):

Calories 91 (99% from fat) carb. 0g pro. 0g fat 11g sat. fat 2g chol. 0mg sod. 76mg calc. 2mg fiber 0g

Basic Mayonnaise

Taste the difference in homemade mayonnaise..

4large egg yolks*

½teaspoon kosher salt

2tablespoon Dijon-style mustard

2teaspoon fresh lemon juice or white wine vinegar

2 to 2½ cups vegetable or canola oil, divided

Makes about 3 cups

Approximate preparation time: 5 to 10 minutes

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

For herb mayonnaise: process ¹∕³ cup firmly packed fresh herbs, stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil.

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

*Raw egg warning:

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

Nutritional information per serving (1 tablespoon):

8BASICS

Calories 85 (98% from fat) carb. 0g pro. 0g fat 10g sat. fat 1g chol. 17mg sod. 38mg calc. 2mg fiber 0g