Wolfgang Puck BIBC2020 operating instructions Aioli, Fresh Tomato Salsa

2020ImmBlderManual 2/19/10 4:28 PM Page 21

Aioli

This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic. If you have health concerns about making mayonnaise from raw eggs, consider this statement from the American Egg Board: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is

a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.” Alternatively, start with about 1 1/2 cups of good-quality bottled mayonnaise and blend into it pureed garlic, Dijon mustard, and lemon juice.

Makes about 2 cups

INGREDIENTS

1 tablespoon chopped garlic 1/4 cup chopped basil

2 extra-large raw egg yolks Salt

Freshly ground white pepper 1 tablespoon Dijon mustard 1 1/2 to 2 cups safflower oil

1 tablespoon lemon juice

METHOD

1Combine all ingredients in beaker and blend using Immersion Blender pressing the TURBO button.

Recipe courtesy Wolfgang Puck

Fresh Tomato Salsa

(Salsa Mexicana or Pico De Gallo)

Makes 2 cups

INGREDIENTS

1 pound or 8 Campari tomatoes (or other very ripe, fragrant tomatoes) Juice of 1 lime

3 Serrano chiles

1/3 cup loosely packed cilantro leaves

1/2 teaspoon kosher salt or 1/4 teaspoon iodized salt 1/2 of a small white onion, peeled and quartered

1 green onion, cut into 2 inch lengths

METHOD

1Combine all ingredients into Immersion Chopper Bowl cutting any of the tomatoes that are too big to fit. Add top and motor. Pulse to chop as chunky or smooth as you like it. Serve immediately. Salsa should be eaten within an hour or so or the onions get too strong and the perfume of the cilantro dissipates.

Recipe courtesy Marian Getz

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