Hollandaise Sauce - Koolatron Total Chef MBLS-01 Directions For Use Manual

SOUP AND SALAD (cont.)
Waldorf Salad
1 Cooked Breast of Chicken, cut into pieces
2 Celery Sticks, cut into pieces
1 Apple, quartered with the core removed
2 Tbs. Mayonnaise
1 Oz. Walnuts
Place all ingredients in the carafe with the cross blade and pulse blend until
roughly chopped. Serve on a bed of fresh lettuce leaves.
WONDERFUL SPREADS
Smoked Salmon Spread
6–8 Slices Salmon
Sprig Celery, cut into large cubes
Sprigs Fresh Parsley and Coriander
1 Garlic Clove
1 Small Onion (Red preferred)
2 Tsp. Walnuts (or Pine Nuts)
2 Tsp. Mayonnaise
1 Tsp. Pepper
1 Tsp. Sugar
Add all ingredients and pulse blend until mixture is coarse. Use Shake and Tap
techniques along the way. Do NOT blend until smooth. Spread on plain bread or
toast.
Mango and Tuna Spread
1/2 Can Tuna Chunks in Oil, drain oil out
1 Fresh Mango, skin and pit removed
1/4 Cucumber
4 Sprigs Parsley
2 Tsp. Dill
1/2 Onion, cut into quarters
1 Garlic Clove
3 Tbs. Mayonnaise
1-1/2 Tsp. Sugar
2 Tbs. Raisins
Salt and Pepper to taste
Add all ingredients, except raisins, and Pulse Blend until mixture is coarse. Use
Shake and Tap techniques along the way. Do NOT blend until smooth. Spread on
plain bread or toast. Drop some raisins on the spread.
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WONDERFUL SPREADS (cont.)
Chicken and Pineapple Spread
1 Cup Cooked Chicken, or Turkey or leftover Cold Cuts
1/2 Can Pineapple
Sprigs Fresh Parsley and Coriander leaves
1 Garlic Clove
1 Small Onion
2 Tbs. Mayonnaise
2 Tbs. Pine Nuts
Salt and Pepper to taste
Add all the ingredients and Pulse Blend until mixture is coarse. Use Shake and
Tap techniques along the way. Do NOT blend until smooth. Spread on plain bread
or toast.
Mayonnaise
1 Egg
1 Tsp. Lemon Juice
1 Tsp. Dry Mustard
1-1/2 Cup No Cholesterol Oil (375 ml)
Add ingredients to the tall cup, blend until it is uniform. Cover and refrigerate.

Hollandaise Sauce

3 Egg Yolks
2 Tbs. Lemon Juice
Dash White Pepper
1/2 Cup Butter (112g)
1/2 Tsp. Prepared Mustard
In the tall cup, using a Vented Lid, microwave the butter until it has melted: be
careful not to burn it. Add the remaining ingredients. Use cross blade and blend
until it is uniform. Cover and refrigerate.
Tartar Sauce
1 Tsp. Shallots
1 Tsp. Parsley
1 Tsp. Tarragon
1 Tsp. Mustard
Pepper to taste
8 Green Olives
2 Pickled Gherkins
1/2 Cup Mayonnaise (125 ml)
Chop olives and gherkins in a tall cup. Add the remaining ingredients, blend until
it is uniform. Cover and refrigerate.
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