Sunbeam PB7650 Hollandaise sauce, Low-fat hummus, 250g unsalted butter, melted Pinch of salt

Recipes – Dips & Sauces (continued)

Hollandaise sauce

Makes: 1 cup

Preparation: 10 mins

Cooking: 1-2 mins

3 egg yolks

2 tablespoons freshly squeezed lemon juice

250g unsalted butter, melted Pinch of salt

1.Place egg yolks in a heatproof bowl over a saucepan of simmering water (do not let bowl touch water).

2.Use a balloon whisk to whisk egg yolks for 1-2 minutes or until pale. Add juice and whisk until combined.

3.Transfer egg mixture to the jug of a blender. With motor operating on “Setting 1” gradually add butter in a thin steady stream until well combined and sauce thickens. Taste and season with salt.

Low-fat hummus

Makes: 1 cup

Preparation: 10 mins

400g can chickpeas, rinsed, drained

2 tablespoons freshly squeezed lemon juice 1½ tablespoons tahini (sesame seed paste) 1 large garlic clove, crushed

¼ cup warm water

1.Place the chickpeas, juice, tahini and garlic in jug of blender. Place lid firmly on and blend on “Setting 2” until combined.

2.Add water and blend on “Setting 2”, scrapping down side of jug occasionally, until smooth and creamy. Taste and season with salt.

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