Hollandaise Sauce; Basic Vinaigrette - Cuisinart SPB-600C Instruction Booklet

½ teaspoon (2 ml) orange zest
½ tablespoon (2 ml) white balsamic vinegar
1. Flatten the seeded bell peppers and lay them on a foil-
lined baking sheet. Place on the top rack in your oven and
broil until the peppers are blackened. Remove and put
into a mixing bowl and cover with plastic. Reserve.
2. While the peppers are roasting, put the butter into a
medium saucepan set over medium heat. Once the butter
has melted, add the garlic, shallot and onion. Cook until
softened and just golden. Deglaze the pan by adding the
sherry to the saucepan and cook until reduced by half.
Add the broth and raise the heat to medium-high. Bring
the broth just to a boil. Add the sugar, salt, pepper and
zest. Reduce the heat to allow the mixture to simmer for
about 5 minutes. Put into the jar of the blender.
3. Carefully take the skins off of the roasted peppers; cut
into quarters. Add to the broth mixture in the blender jar,
along with the vinegar.
4. Pulse on High 3 to 4 times to break up, and then run on
High until smooth, about 1 minute.
5. Adjust seasonings to taste and serve either hot or chilled.
Nutritional information per serving (1 cup [250 ml]):
Calories 92 (15% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g
• chol. 3mg • sod. 524mg • calc. 24mg • fiber 4g
Creamy Dill Dressing
A perfect match for a wedge of iceberg lettuce
or as a sauce on top of roasted potatoes.
Makes about 3 cups (750 ml)
1 cup (250 ml) buttermilk
8 ounces (226 g) sour cream
½ cup (125 ml) light mayonnaise
²/ ³ cup (150 ml) packed fresh dill
1½ tablespoons (25 ml) fresh lemon juice
½ ounce (15 g) shallot (about ½ medium shallot)
½ teaspoon (2 ml) kosher salt
freshly ground black pepper
1. Put ingredients into the blender jar in order listed.
2. Run on High for about 45 seconds until smooth. Can be
used immediately. For the best flavor, allow to rest for at least
30 minutes so that flavors have the chance to blend and
develop.
Note: Dressing will last up to 1 week stored in the
refrigerator.
Nutritional information per serving (1 tablespoon [15 ml]):
Calories 20 (76% from fat) • carb. 1g • pro. 0g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 55mg • calc. 11mg • fiber 0g
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Hollandaise Sauce

A staple to Eggs Benedict, this rich, buttery sauce is also great
over steamed vegetables.
Makes 1 cup (250 ml)
½ cup (125 ml) (¼ pound [125 g], 1 stick)
unsalted butter
4 large egg yolks
¼ teaspoon (1 ml) kosher salt
pinch ground mustard
pinch freshly ground black pepper
1½ tablespoons (25 ml) fresh lemon juice
1. Put the butter into a saucepan set over low heat until
butter is melted and reaches a bubbling boil.
2. While the butter is melting, put the remaining ingredients
into the blender jar. About a minute before adding the
butter, run the unit on Low for about 30 seconds to
combine.
3. With the blender still running on Low, carefully remove the
pour lid from the cover. Very slowly drizzle about 1
tablespoon (15 ml) of the hot butter through the opening
and blend about 15 seconds to fully combine, then very
slowly drizzle the remaining butter. Once all butter has
been added, return the pour lid and continue blending for
45 to 60 seconds, or until thickened.
4. Taste and adjust seasoning as desired. Serve while still
warm.
Note: To minimize splatter, use a dishtowel to shield the
opening when pouring in butter.
Nutritional information per serving (1 tablespoon [15 ml]):
Calories 64 (94% from fat) • carb. 0g • pro. 1g • fat 7g • sat. fat 4g
• chol. 67mg • sod. 35mg • calc. 6mg • fiber 0g

Basic Vinaigrette

This simple vinaigrette is perfect over a salad of mixed greens
and fresh vegetables. Substituting 1½ teaspoons (7 ml) of
herbes de Provence for the combined basil/thyme/marjoram is
an easy way to change it up a bit, and saves on the amount of
dried herbs you need to have on hand.
Makes about 1 cup (250 ml)
¼ cup (125 ml) red wine vinegar
1 teaspoon (5 ml) Dijon-style mustard
¼ cup (50 ml) fresh parsley
½ teaspoon (2 ml) dried basil
½ teaspoon (2 ml) dried thyme
½ teaspoon (2 ml) dried marjoram
¼ teaspoon (1 ml) ground white pepper