FRENCH VINAIGRETTE DRESSING

2 teaspoons salt

1 teaspoon white pepper

1⁄4 teaspoon sugar

1⁄2 teaspoon dry mustard

1 tablespoon lemon juice

1 garlic clove

5 tablespoons tarragon vinegar

1⁄2 cup vegetable oil

2 tablespoons olive oil

1 egg

1⁄2 cup half and half

Combine all ingredients and blend to desired consistency using the stainless blending attachment.

CREAM OF BROCCOLI SOUP

1⁄2 cup butter

1⁄2 cup chopped onions

1 pound chopped broccoli

1⁄2 cup flour

1 quart heated chicken stock

1 cup milk

1⁄4 cup heavy cream

Sea salt and white pepper to taste

Melt butter in a medium saucepan over low heat. Chop onions using the optional chopper attachment. Add onions and broccoli and sauté for about 10 minutes or until onions are softened. Stir in flour to form a roux and cook on low heat for 5 minutes, stirring constantly. Pour heat- ed chicken stock into the pan, whisking into the roux. Bring to a sim- mer and cook for about 15 minutes, stirring frequently. Remove the pan from the cooking surface. Place the hand blender stainless steel blend- ing attachment into the soup and blend until smooth. Add milk, cream, and seasonings and slightly blend again. Return the pan to the heat and thoroughly warm, but do not boil.

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Viking VHB300 manual French Vinaigrette Dressing, Cream of Broccoli Soup
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VHB300 specifications

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