Wolfgang Puck WPMFP15 manual Thousand Island Dressing, My Russian Dressing

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 store-bought relish

5 tablespoons ketchup

1 teaspoon Worcestershire sauce

2 tablespoons minced red onion

1 tablespoon chopped flat-leaf parsley

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 well-stocked markets.

INGREDIENTS

3/4 cup mayonnaise, homemade (See Mayonnaise recipe) 1/4 cup ketchup

1 tablespoon chopped cornichons or sweet pickles 1/2 tablespoon chopped flat-leaf parsley

1/2 tablespoon chopped chives Juice of 1 lemon

2 tablespoons store-bought barbecue sauce

2 tablespoons chopped red onion

METHOD

1Using your food processor with the mini bowl attached separately chop and set aside the pickles, flat-leaf parsley, chives and red onion. Remove the small processing bowl and add all of the ingredients into the large processing bowl fitted with the Emulsifying disc. Turn the machine on and processes to desired consistency.

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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