Basic Mayonnaise; Basil Pesto - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

BASIC MAYONNAISE

Taste the difference in homemade mayonnaise .
Makes about 1½ cups (375 ml)
2 LARGE EGG YOLKS*
Insert the large metal chopping blade into the large work bowl
¼ TEASPOON (1 ML) KO-
of the Cuisinart
SHER SALT
mustard and lemon juice until smooth, about 30 seconds.
1 TABLESPOON (15 ML)
With the machine running, very gradually drizzle the oil
DIJON-STYLE MUSTARD
through the feed tube until mixture thickens. (Adding the oil
1 TEASPOON (5 ML) FRESH
through the drizzle hole located in the feed tube pusher will
LEMON JUICE OR WHITE
yield best results.) Taste and adjust seasoning accordingly.
WINE VINEGAR
1 TO 1½ CUPS (250-375 ML)
For fresh herb mayonnaise: process ¹∕ ³ cup (75 ml) firmly
VEGETABLE OR CANOLA
packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.),
OIL
stems removed, with the yolks before adding the oil.
* Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-
borne illness. To reduce this risk, we recommend you use
only fresh, properly refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or
whites and
the shell.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 85 (98% from fat)
sat. fat 1g
BASICS
26
Approximate preparation time: 5 to 10 minutes
Food Processor. Process the egg yolks, salt,
®
® may be substituted for the egg yolks.
| | |
carb. 0g pro. 0g fat 10g
| | | |
chol. 17mg sod. 38mg calc. 2mg
4
4
¾
6
½ TO ¾ TEASPOON (2 ML- 3.75 ML)
²∕ ³ TO ¾ CUP (175-250 ML) EXTRA
|
fiber 0g

BASIL PESTO

If you have other herbs or nuts,
use them in place of some of the basil and pine nuts .
Makes about 2½ cups (625 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
OUNCES (115 G)
bowl of the Cuisinart
REGGIANO PARMIGIANO
CHEESE, CUT INTO
running, drop the cheese and garlic through the small feed
½-INCH (1.25 CM) CUBES
tube to process until finely chopped, about 30 seconds. Add
GARLIC CLOVES
the nuts and pulse to chop, about 5 to 6 pulses. Add the
CUP (175 ML) PINE NUTS
basil leaves and pulse to chop, 10 to 15 times; scrape the
OR WALNUTS, LIGHTLY
bowl. Add the salt. With the machine running, add the olive
TOASTED
oil in a slow, steady stream through the small feed tube,
CUPS (1.5 L) TIGHTLY
processing until combined and emulsion is formed, about 1
PACKED FRESH BASIL
minute. Scrape the work bowl.
LEAVES, UNBLEMISHED
(ABOUT 20 OUNCES)
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles, even out the surface. Float a layer of
KOSHER OR SEA SALT
olive oil on top; cover with plastic wrap and refrigerate. The
pesto will keep for 5 days in the refrigerator, or it may be
VIRGIN OLIVE OIL
frozen.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 51 (87% from fat)
|
sat. fat 1g chol. 1mg
® Food Processor. With the machine
| | | |
carb. 1g pro. 1g fat 5g
| | |
sod. 88mg calc. 34mg fiber 0g
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