Sunbeam PB7650 manual Mayonnaise, Pesto, egg yolks 2 tablespoons freshly squeezed lemon juice

Recipes – Dips & Sauces (continued)

Mayonnaise

Makes: 1½ cups

Preparation: 10 minutes

2 egg yolks

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

1 cup olive oil

2 tablespoons warm water

1.Place egg yolks, juice, mustard and salt in the blender jug. Blend on ‘Setting 1’ for 10 seconds or until combined.

2.With the motor operating, gradually add oil in a thin, steady stream until mixture thickens. Add water and blend on “Setting 1” for 10 seconds or until combined.

3.Taste and season with salt.

Pesto

Makes: about 2 cups

Preparation: 10 minutes

2 bunches green basil, leaves removed

1 cup olive oil

100g toasted pine nuts

½cup grated parmesan 2 garlic cloves, chopped

1.Place the basil leaves and oil in the jug of a blender and blend on “Setting 1” for 20 seconds, scrapping down the sides with a spatula occasionally, or until combined.

2.Add the pine nuts, parmesan and garlic and blend on ‘Setting 1’ for a further 20 seconds or until a smooth texture is achieved. Taste and season with salt.

3.Transfer to an airtight container. Cover surface directly with a layer of plastic wrap and store in the fridge for up to 5 days.

Variation: Omit 1 bunch of basil and add 200g Tasmanian feta and blend until well combined.

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