Cuisinart SPB-7 Tomato Sauce, Pesto Sauce, Raspberry Sauce, Classic Mayonnaise with Cooked Eggs

TOMATO SAUCE

Makes four servings

128-ounce can Italian plum tomatoes, drained

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 10-15 seconds. Turn blender off. Transfer to skillet or saucepan; simmer over medium-low heat, stirring occasionally, until thick, about 20-30 minutes.

Note: Purée 20-25 seconds for a smoother sauce.

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 45-50 seconds.

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 1-1/2 cups)

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 1-1/4 teaspoons dry mustard

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 7-inch nonstick skillet. Wash the blender jar, blade and lid with hot water and soap; dry.

Over medium heat, using a heat-proof scraper, stir the egg mixture until it thick- ens to the consistency of a thin custard, about 1 to 1-1/2 minutes. Stir for 1/2 minute longer, then remove the pan from the heat and place it in the prepared ice water bath, stirring the egg mixture until it is cool.

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: Cholesterol-Free Mayonnaise: Substitute 1/2 cup pasteurized liquid egg substitute for the egg and egg yolk. Omit the cooking/cooling steps.

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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