TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 29
Easy Instant Mayonnaise
Makes about 2 cups
INGREDIENTS
2 cups oil, i.e. canola, peanut, vegetable or olive oil 2 large eggs
1 egg yolk
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 teaspoon kosher salt pinch cayenne (optional)
1 tablespoon fresh herb (optional)
METHOD
1Place all the ingredients into a 1 quart mason jar.
2Attach the Motor Base to the Blending Rod and set the speed selector to “5”.
3Put the Immersion Blender into jar, with the wand all the way to the bottom of the jar. Press the power switch, and pull up slowly.
Note: Perfect mayonnaise every time. Try adding a few fresh tarragon or basil leaves for a wonderful flavor. Store in the refrigerator with a secure lid, do not keep for more then a week.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
Cilantro Mint Vinaigrette
This is an amazing, flavorful sauce. Use it as a marinade, as a sauce for fish or chicken or seafood. It is a fantastic salad dressing. Keeping a jar of this in the fridge will make it possible to create quick and very flavorful foods at any time.
Makes 2 1/2 cups
INGREDIENTS
1 egg yolk
Juice and zest from 2 limes 1 clove garlic
1 cup rice vinegar
1/2 teaspoon Chinese chili sauce 1 bunch cilantro, stems removed 1 bunch mint, stems removed 1/2 teaspoon kosher salt Pinch of black pepper
11/2 tablespoons packed brown sugar
11/2 cups peanut oil
2 teaspoons dark sesame oil
METHOD
1Combine all ingredients in a tall, narrow container such as a quart mason jar. Use your immersion wand. Place wand at the bottom of the container. Press TURBO and pull up to start emulsion, then move wand up and down to chop ingredients and blend thoroughly. Store airtight in fridge for up to 5 days.
Recipe courtesy Wolfgang Puck
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