Sunbeam LC7900 manual Dips & Sauces, Roasted Beetroot Dip, Mayonnaise, Variations

Dips & Sauces continued

Roasted Beetroot Dip

Makes: 3 cups

3 large beetroot

1 clove garlic

2 tablespoons olive oil

1 tablespoon lemon juice

½teaspoon ground coriander

½teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1.Preheat oven to 180°C.

2.Place whole beetroot in the middle of a square of tinfoil with garlic and half of the olive oil. Bring edges of tinfoil together to form a parcel. Place in oven and bake for 30-40 minutes or until beetroot are tender.

3.Once beetroot have cooled, rub the skin off and cut in half.

4.Place all ingredients into the processing bowl fitted with the universal ‘s’ blade. Process until smooth. Season to taste with salt and pepper.

5.Store in a clean, covered container in the refrigerator for up to one week.

Mayonnaise

Makes: 2 cups 4 egg yolks

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

2 ¼ cups vegetable oil

Salt and freshly ground black pepper, to taste

1.Using the processing bowl fitted with the universal ‘s’ blade process egg yolks, vinegar and mustard until combined.

2.With the motor running slowing add the oil in a slow stream. Season to taste with salt and pepper.

3.Store in a clean, covered container in the refrigerator for up to one week.

Variations:

-Garlic Mayonnaise- Preheat oven to 180C. Wrap a head of garlic in tinfoil. Place in oven and bake for 30-40 minutes or until garlic is tender. Squeeze out the garlic cloves from the skin and add to finished mayonnaise. Press pulse.

Season to taste with salt and pepper

-Cheats Tartar Sauce - To the completed mayonnaise add 4 medium gherkins, ½ small red onion, ¼ cup capers, ¼ cup fresh flat-leaf parsley and 2 tablespoons lemon juice. Using the auto pulse button allow to run one cycle. Season to taste with salt and pepper.

-Herbed Mayonnaise add - To the completed mayonnaise add 1 tablespoon lemon juice, 2 teaspoons fresh chives, 2 teaspoons fresh dill and 2 teaspoons fresh flat leaf parsley. Press pulse. Season to taste with salt and pepper.

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