Recipes - Dressings, Sauces and Dips
Whole Egg Mayonnaise
Makes: approximately 1 ½ cups
1egg
1egg yolk
1tablespoon lemon juice
1tablespoon Dijon mustard ½ teaspoon salt
²⁄³ cup vegetable oil ²⁄³ cup olive oil
1.Place egg, yolk, juice, mustard and salt in the blender jug. Place the lid securely onto the jug. Blend on speed 1 for 10 seconds or until combined.
2.With the motor operating, remove the measuring cup and gradually add the oil in a slow, thin stream; as the mixture thickens, increase speed gradually up to speed 3 until the mixture is creamy and all the oil has been added. Season with pepper.
3.Transfer to a clean container. Keeps in the refrigerator for 1 week.
Variations:
Garlic Aioli: Stir through 3 cloves crushed garlic. This goes well on burgers!
Tartare Sauce: Stir through 1/4 cup finely chopped gherkins. Great for fried or fresh seafood!
Lemon/Lime mayonnaise: Stir through
2 teaspoons finely grated rind and 2 tablespoons of fresh juice. A great dipping sauce for chicken!
Caesar Dressing
Makes: approximately 1 ½ cups
1egg
1egg yolk
1tablespoon lemon juice
1tablespoon Dijon mustard ½ teaspoon salt
²⁄³ cup vegetable oil ²⁄³ cup olive oil
1garlic clove
1anchovy fillet
1teaspoon Worcestershire sauce
2 tablespoons extra lemon juice
1.Place egg, yolk, juice, mustard and salt in the blender jug. Place the lid securely onto the jug. Blend on speed 1 for 10 seconds or until combined.
2.With the motor operating on speed 1, remove the measuring cap and gradually add the oil in a slow, thin stream; as the mixture thickens, increase speed gradually up to speed 3 until the mixture is creamy and all the oil has been added.
3.Add garlic, anchovy, worcestershire sauce and extra lemon juice. Replace the measuring cap. Pulse until combined. Season with pepper.
4.Transfer to a clean container. Keeps in the refrigerator for 1 week.
Tip: If you would like a thinner dressing, thin out with a little warm water.
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