TOMATO SAUCE
Makes four servings
1
2medium shallots, peeled, cut into 1/2 inch pieces
1/2 teaspoon dried oregano 1/2 teaspoon salt
1/2 teaspoon sugar
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and process on purée until coarsely chopped, about
Note: Purée
Nutritional analysis per serving:
Calories 57 (16% from fat) • carbo. 10g • prot. 2g • fat
1g • sat. fat 0g • chol. 0mg • sod. 312mg
PESTO SAUCE
Makes eight servings
3ounces Parmesan cheese, cut into 1/2 inch pieces
3small garlic cloves, peeled and quartered
3/4 cup extra virgin olive oil
2 cups fresh basil leaves, loosely packed
1/4 cup pine nuts
Place cheese in blender jar. Place cover on blender jar. Turn blender on and blend on liquefy until finely ground, about 30 seconds. Reserve. Add garlic, and blend on liquefy until minced, about 15 seconds. Add remaining ingredients in order listed including reserved cheese; blend on lique- fy until combined, about
Turn blender off. Pesto may be stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well.
Nutritional analysis per serving:
Calories 262 (89% from fat) • carbo. 2g • prot. 5g • fat
26g • sat. fat 5g • chol. 8mg • sod. 202mg
RASPBERRY SAUCE
Makes eight servings
12ounces frozen raspberries, thawed, at room temperature
(about
1 tablespoon sugar
Place raspberries and sugar in blender jar. Place cover on blender jar. Turn blender on and pulse 5 times on purée, then run continuously on purée until smooth, about 10 seconds. Turn blender off. Strain mix- ture through a fine sieve. Store in an air- tight container in the refrigerator. Serve over ice cream or cheesecake.
Nutritional analysis per serving:
Calories 52 (0% from fat) • carbo. 13g • prot. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 0mg
CLASSIC MAYONNAISE WITH
COOKED EGGS
Makes 1 cup
1 large egg
1large egg yolk 1/2 teaspoon sugar 1/2 teaspoon flour
1tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2/3 cup (6 ounces, 175 ml) vegetable oil
Have ready a pie plate filled with ice cubes and cold water. Place the whole egg, egg yolk, sugar and flour in the blender jar. Place cover on blender jar and press “On” button. Process on stir until combined, about 5 seconds. Transfer to a
Over medium heat, using a
Add the cooled egg mixture to the blender jar along with the vinegar, dry mustard, salt, and pepper. Process on stir to blend, about 15 seconds. With the machine running on stir, add the 2/3 cup of the oil in a very slow, steady stream, taking about 2 minutes. Hold the meas- ured pour lid over the opening while adding the oil to prevent splattering. The mayonnaise will thicken gradually. Stop processing once all the oil has been added and the mixture is emulsified. Chill for one hour or longer before serving, for a thicker mayonnaise. Store in an airtight container in the refrigerator for up to 5 days.
Variation:
Nutritional analysis per tablespoon of Classic
Mayonnaise:
Calories 93 (96% from fat) • carbo. 0g • prot. 1g • fat
10g • sat. fat 1g • chol. 27mg • sod. 77mg
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