MAGIMIX Cook Expert Recipe Manual page 117

BÉARNAISE SAUCE
: 5 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 B O W L P R O G R A M M E
3 shallots (60g)
2 sprigs* tarragon
30ml white wine vinegar
1 Peel and halve the shallots. Wash, dry and finely slice the tarragon. Put the
tarragon, shallots and vinegar into the metal bowl; season with salt and pepper.
Run the EXPERT programme for 20 seconds/speed 13. Scrape down the wall of
the bowl. Restart programme if needed.
2 Remove the cap and run the EXPERT programme for 4 minutes/speed 4/100 °C.
3 Restart the EXPERT programme for 1 minute/speed 6/80 °C, and while the
machine is running, add the egg yolks.
4 Restart the EXPERT programme for 2 minutes/speed 4/45 °C, gradually adding
the butter through the opening.
PESTO
: 10 min
P R E P T I M E
M A K E S 1 B O W L P R O G R A M M E
15g basil
2 small cloves garlic
50g Parmesan, grated
1 Fit the food processing bowl and the mini bowl. Wash the basil, remove and dry
the leaves. Peel, and halve the garlic cloves, removing the germ*.
2 Put the basil leaves, garlic, Parmesan and pine nuts in the mini bowl; mix for 1 minute
using the FOOD PROCESSOR programme to obtain a smooth paste. With the
machine running, add the oil through the opening until a smooth paste is formed.
PESTO ros s o
Add 200g chopped sundried tomatoes, 2 sprigs* rosemary, leaves removed and
carefully rinsed, and 1 shallot, peeled and halved.
RO CK E T- CASH EW p e st o
Add 150g rocket, 15ml lemon juice and 60g cashews.
232
: 7 min
:
salt, freshly ground pepper
3 egg yolks, at room temperature
100g cold butter, diced
: :
AT TA C H M E N T
50g pine nuts
100ml olive oil