HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 53
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed Scant cup peanut oil
1/3 cup
1/4 cup freshly grated Parmesan Kosher salt
Freshly ground black pepper
METHOD
1Using a whole egg rather than just egg yolks results in a lighter Caesar dressing that comes together more easily.
2In your food processor fitted with the Processing Blade, add egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly pour in the oils to emulsify.. Stir in the cheese and season with salt and pepper.
3Refrigerate in a covered container. When ready to use, whisk or shake the container.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
Cilantro-Mint Vinaigrette
Used in
Makes 4 servings
INGREDIENTS
1 egg yolk Juice of 2 limes
1 1/2 tablespoons soy sauce
1 medium garlic clove, chopped
1 cup rice vinegar
1/2 teaspoon Chinese chile sauce (optional)
1 bunch cilantro leaves, picked and coarsely chopped (about 1/2 cup) 6 sprigs mint leaves, picked
1/2 teaspoon kosher salt Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons sesame oil
METHOD
1Chop cilantro leaves in Mini Bowl of your food processor and set aside.
2Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and brown sugar in the large bowl of your food processor fitted with the Processing Blade. Process for about 2 minutes or until the mixture is smooth.
3With the machine running, slowly drizzle in the oils and process until the mixture is thick. Refrigerate until ready to use.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
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