Sunbeam FC7500 manual Mayonnaise, Herb crumb

Recipes continued

Mayonnaise Makes about 1 ¼ cup

2 egg yolks

2 teaspoons Dijon mustard

2 tablespoons lemon juice

1 cup olive oil

1.Place both blades into chopper bowl. Place egg yolks, mustard and 1 tablespoon lemon juice in the bowl. Place lid firmly on. Pulse on Speed 1 until combined. Add oil a tablespoon at a time and process on Speed 2 until well combined. Repeat with oil until thick creamy.

2.Add remaining lemon juice. Season with salt and pepper. Pulse on speed 1 until combined.

3.Store in the refrigerator in an airtight container for up to 2 weeks.

Variations

•Add crushed garlic to mayonnaise to make garlic mayonnaise.

•Add finely chopped gerkins, capers and parsley to mayonnaise to make a tartare sauce.

Herb crumb 1 ½ cups

3large slices multi-grain bread, torn 1/4 cup flat-leaf parsley

1tablespoon chopped chives

1tablespoon thyme leaves

1garlic clove, halved

2tablespoons finely grated parmesan cheese Salt and pepper, to taste

1.Place both blades into chopper bowl. Process the bread in batches on Speed 2 until fine crumbs form. Transfer to bowl.

2.Add remaining ingredients. Pulse on Speed 2 until finely chopped.

3.Combine herbs with bread crumbs. Season with salt and pepper. Use crumbs to coat veal, lamb cutlets and chicken.

Tip: to coat meat dust lightly in flour, egg and then crumb mixture.

13