Oster 0026050NP15 user manual Teaspoon 5 mL Dijon mustard

YIELD: 1-1/3 CUPS (325 ML)

YIELD: 2 CUPS (500 ML)

MAYONNAISE

1 egg

1/2 teaspoon (2 mL) salt

1/2 teaspoon (2 mL) dry mustard 1/2 teaspoon (2 mL) sugar dash cayenne pepper

2 tablespoons (30 mL) white tarragon vinegar

1 cup (250 mL) vegetable oil

Put egg, seasonings, vinegar and 1/4 cup (50 mL) of oil into blender container. Cover and process at ON. Immediately remove feeder cap and pour in the

remaining oil in a steady stream. (If necessary, stop blender, use rubber spatula to keep mixture around agitator blades. Cover and continue to process.)

Store covered in the refrigerator up to 1 week.

YIELD: APPROXIMATELY 1-1/4 CUPS (300 ML)

VARIATION:

LOW-CHOLESTEROL MAYONNAISE

Use 2 egg whites instead of 1 whole egg. Proceed as above.

FRENCH DRESSING

1 cup (250 mL) vegetable oil 2/3 cup (150 mL) ketchup 1/2 cup (125 mL) cider vinegar 1/2 cup (125 mL) sugar

1/2 small onion, halved

1 tablespoon (15 mL) lemon juice

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) dry mustard

1 teaspoon (5 mL) paprika

1/4 teaspoon (1 mL) garlic powder dash pepper

Put all ingredients into blender container. Cover and process at ON until blended.

YIELD: 2-1/2 CUPS (625 ML)

LOW-CALORIE RANCH DRESSING

1 cup (250 mL) buttermilk	2 sprigs fresh parsley
1 cup (250 mL) lowfat cottage cheese	2 peppercorns
1 1-inch (2.5 cm) piece onion	1/2 teaspoon (2 mL) dill weed
1/2 clove garlic	1 packet artificial sweetener

Put all ingredients into blender container. Cover and process at ON until smooth. Chill for 1 hour before serving.

RASPBERRY VINAIGRETTE

1/4 cup (50 mL) water	1/2 teaspoon (2 mL) sugar
1/4 cup (50 mL) raspberry vinegar	1/4 teaspoon (1 mL) basil
1 clove garlic	dash pepper
1/2-inch (1.25 cm) sliced shallot	dash salt
2 tablespoons (30 mL) walnuts	1/2 cup (125 mL) safflower oil
1 teaspoon (5 mL) Dijon mustard

Put first four ingredients into blender container. Cover and process at ON until garlic and shallot are finely chopped. Stop blender and add all remaining ingredients except oil. Cover and process at ON. With motor running, remove feeder cap and pour in oil in a steady stream and process until well blended.

YIELD: 1 CUP (250 ML)

ITALIAN DRESSING

1/4 cup (50 mL) white vinegar 1 clove garlic

1 cup (250 mL) vegetable oil

1 tablespoon (15 mL) grated Parmesan cheese

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) sugar

1 teaspoon (5 mL) celery salt 1/4 teaspoon (2 mL) dry mustard 1/2 teaspoon (1 mL) pepper 1-2 sprigs fresh parsley

Put vinegar and garlic clove into blender container. Cover and process at ON until garlic is finely chopped. Remove feeder cap and pour in all remaining ingredients except parsley and process until well blended. Stop blender. Add parsley.

Cover and process 2 times at PULSE.

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