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Vegetables, salads and accompaniments
mayonnaise
makes approximately 2 cups
6 egg yolks
2 tablespoons white wine vinegar
½ teaspoon dry mustard powder
Salt and pepper, to taste
2 cups/500ml light olive oil
1.
Assemble the Wizz™ Food Processor using the
blender jug.
.
Place egg yolks, vinegar and mustard powder
into the blender jug, season if desired.
3.
Blend on mid-range speed until combined.
.
With the motor running increase to high-range
speed and slowly add oil through the blender
jug inner cap, blending until smooth, creamy
and thickened.
Variations - Add one of the following to the
prepared mayonnaise:
•
Garlic Mayonnaise: add 1 teaspoon minced
garlic.
•
Herb Mayonnaise: add ½ cup finely chopped
fresh herbs.
•
Lemon Mayonnaise: substitute vinegar with
lemon juice and add 1 teaspoon grated lemon
rind.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Hollandaise sauce
makes approximately 300ml (1 1/3 cups)
250g butter, melted
3 tablespoons white wine vinegar
2 tablespoons water
6 egg yolks
Juice of half a lemon
Salt and pepper, to taste
1.
Assemble the Wizz™ Food Processor using the
blender jug.
.
Melt butter and set aside to cool slightly.
3.
Place vinegar and water into saucepan, bring
to boil then reduce until approximately 1
tablespoon of liquid remains.
.
Place egg yolks, vinegar reduction, lemon juice
and seasoning into blender jug.
5.
Blend on a mid-range speed until well
combined.
6.
With the motor running increase to high-range
speed, and slowly add melted butter through
the blender jug inner cap, blending until
smooth, creamy and thickened.
Variation -
•
Béarnaise Sauce: replace white wine vinegar
with tarragon vinegar. Add one finely chopped
shallot and 1 tablespoon finely chopped fresh
tarragon to the reduction.
continued
R9
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