Sunbeam PB9800 manual Recipes - Dressings, Sauces and Dips continued, Satay Sauce, garlic cloves

Recipes - Dressings, Sauces and Dips (continued)

Satay Sauce

Makes: approximately 1 ½ cups

1 cup toasted unsalted peanuts

½cup peanut oil

½cup warm water

2 tablespoons soy sauce

2 garlic cloves

1.Place all ingredients into the blender jug. Place the lid securely onto the jug.

2.Blend on speed 2 until smooth. Transfer to a small saucepan; cook, stirring over low heat until hot.

3.Serve as a dipping sauce for chicken skewers.

Tip: You can also use this as a basting sauce, and brush over chicken or meat before grilling.

Hollandaise Sauce

Makes: approximately 1 cup

3 egg yolks

2 tablespoons freshly squeezed lemon juice

250g unsalted butter, melted

1.Place egg yolks in a heatproof bowl over a saucepan of simmering water (do not let bowl touch water). Whisk egg yolks for 1-2 minutes or until pale. Add juice and whisk until combined.

2.Transfer egg mixture to the jug of a blender. Place the lid securely onto the jug.

3.With the motor operating on speed 1, remove the measuring cap and gradually add the butter in a slow, thin stream until combined and sauce thickens.

4.Season with salt and pepper.

Tip: Hollandaise sauce goes well with salmon and asparagus. Or, simply serve over poached eggs on toast.

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