FG_FoodProc Manual2 7/7/06 3:54 PM Page 59
Thousand Island Dressing
Makes approx. 2 cups
INGREDIENTS
1 tablespoon white wine vinegar or Champagne vinegar
1 large egg
Kosher salt and freshly ground pepper 1 cup vegetable or olive oil
3 tablespoons
5 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 tablespoons minced red onion
1 tablespoon chopped
METHOD
1Chop the parsley in the Mini bowl of your processor and set aside. Add the onion to your mini bowl and pulse until minced. Remove the mini bowl and set aside.
2Place the vinegar, egg, and salt and pepper to taste into the large bowl of your food processor fitted with the emulsifying disc. Turn the machine on and slowly drizzle in the oil through the feed tube. Continue to run the machine until all of the oil has been added.
When you have a thick mayonnaise, stop beating and stir or whisk in the remaining ingredients. Blend well and refrigerate in a jar or covered bowl until ready to use. It will keep for a week.
Recipe courtesy Wolfgang Puck
My Russian Dressing
Makes 1 1/4 cups
This simple dressing gives a light yet rich Asian flavor to salad greens. You'll find rice wine vinegar and toasted sesame oil in the Asian foods section of
INGREDIENTS
3/4 cup mayonnaise, homemade (See Mayonnaise recipe) 1/4 cup ketchup
1 tablespoon chopped cornichons or sweet pickles 1/2 tablespoon chopped
1/2 tablespoon chopped chives Juice of 1 lemon
2 tablespoons
2 tablespoons chopped red onion
METHOD
1Using your food processor with the mini bowl attached separately chop and set aside the pickles,
2Keep in a jar or covered bowl in the refrigerator until ready to use. Will keep for 1 week.
Recipe courtesy Wolfgang Puck
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