Advertisement
Heading
Recipes continued
Easy Béarnaise Sauce
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
1 eshallot, roughly chopped
2 tablespoons tarragon vinegar
1 tablespoon white wine
1 tablespoon water
6 peppercorns
1 bay leaf
2 egg yolks
250g butter, melted and cooled
1. P lace eshallot, vinegar, wine, water,
peppercorns and bay leaf into a small
saucepan and simmer until liquid reduces
to one third. Strain; discard bay leaf,
peppercorns and onion.
2. C ombine liquid and egg yolks into a
beaker. Using the stick blender, process
until combined.
3. G radually add butter while processing
using a brisk up and down action until
mixture is thick and creamy. DO NOT
OVER PROCESS. Season to taste with salt
and pepper.
4. O n reheating the sauce, add a teaspoon of
hot water if it splits and whisk to combine.
5. S eason to taste with salt and pepper.
14
Asian Salad Dressing
Makes: 1 cup
Preparation: 5 minutes
Cooking: 2-3 minutes
½ cup caster sugar
2 tablespoons soy sauce
¹/ ³ cup rice vinegar (or malt vinegar)
²/ ³ cup olive oil
1 teaspoon sesame oil
1. H eat the sugar, soy sauce and vinegar over
a low heat until the sugar has dissolved;
cool.
2. P lace sugar mixture and remaining
ingredients into the beaker.
3. U sing the stick blender blend using a
gentle up and down action until the
mixture has emulsified and become thick
and creamy.
Serving suggestion: Finely grate a cabbage
toss with dressing and serve sprinkle with
toasted almond flakes, pine nuts and sesame
seeds.
Advertisement
