Basic Vinaigrette - Cuisinart DLC-2AC SERIES Instruction/Recipe Booklet

shape the butter into a log, about 1 inch (2.5 cm)
in diameter; wrap tightly in plastic wrap and refrig-
erate or freeze. Slice and serve 1/8 inch (0.31 cm)
thick slices of butter on top of hot grilled steaks,
boneless chicken breasts or seafood steaks.
Nutritional analysis per serving :
g

Basic Vinaigrette

This recipe may be easily modified by changing
the flavour of the oils and vinegars used, or by
adding herbs or sun-dried tomatoes. It can also
be cut in half or thirds to make smaller amounts.
Makes 1½ cups (375 ml)
Preparation: less than 10 minutes
1 clove garlic or small shallot, peeled
(cut shallot in ½ inch [1.25 cm]
pieces)
3 tablespoons (45 ml) wine vinegar
3 tablespoons (45 ml) white vinegar or
lemon juice (or flavoured vinegar)
2 teaspoons (10 ml) Dijon-style
mustard (regular or grainy)
½ teaspoon (2 ml) kosher salt
/ teaspoon (0.5 ml) freshly ground
1
8
pepper
½ cup (125 ml) extra virgin olive oil
½ cup (125 ml) vegetable oil or light
flavoured olive oil
Pulse on chop 5 times to chop the garlic or
shallot; scrape the bottom and sides of the
work bowl. Add the vinegars, mustard, salt and
pepper. Process on chop until smooth, about 5
seconds. Add the oils slowly through one hole
in the lid, processing continuously until all the
oil has been added, then process for an addi-
tional 10 seconds. Taste and adjust seasonings
10
as needed. This dressing is best made at least
1/2 hour ahead, to allow the flavours to blend.
Vinaigrette will keep well if covered and chilled
for one week. Remove from refrigerator about
30 minutes before serving; may need to repro-
cess to emulsify if separation has occurred.
Nutritional analysis per tablespoon (15 ml) ):
Creamy Roasted Garlic
and Herb Dressing
Try this flavourful dressing on a crispy romaine
salad with summer tomatoes.
Makes about 2 / cup (150 ml)
3
Preparation: 45 minutes to roast garlic; 10 min-
utes or less to prepare dressing
6 cloves garlic, peeled
½ teaspoon (2 ml) extra virgin olive oil
½ cup (125 ml) basil leaves, washed and
dried
½ cup (125 ml) Italian parsley leaves,
washed and dried
½ cup (125 ml) drained fat-free plain
yogurt *
1 ⁄
cup (75 ml) light mayonnaise
3
1 tablespoon (15 ml) balsamic vinegar
Preheat the oven to 375º F (191º C). Toss the
garlic with the oil and wrap loosely in aluminum
foil. Roast in the preheated oven for 45 min-
utes. Let cool 5 to 10 minutes.
Place the garlic in the work bowl with the basil
and parsley leaves. Pulse on grind 10 times.
Scrape the work bowl. Add the yogurt,
mayonnaise and vinegar. Process on grind until
smooth and blended, about 30 to 40 seconds.
Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and
refrigerate for 30 minutes to allow the flavours
to blend. Keeps for one week refrigerated.
Transfer to an airtight container. Dressing keeps
for one week in refrigerator.
*To drain yogurt, place 1 cup (250 ml) yogurt in
a yogurt strainer or strainer lined with a coffee
filter over a bowl. Cover with plastic wrap and
refrigerate. The liquid (whey) will drain out and
the yogurt will thicken. After about 12 hours,
the yogurt will lose about half its original vol-
ume.