Wolfgang Puck BBLFP050 Use & Care Manual page 14

HSN_3n1BlenderManual 6/25/10 11:08 AM
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
METHOD
1 Use the Citrus Juicer attachment to juice the lemon.
2 In Blender Jug, combine the egg, lemon juice, garlic, Worcestershire
sauce, red pepper flakes, mustard, and anchovies on low speed.
3 Slowly pour in the oils to emulsify. Stir in the cheese and season with
salt and pepper.
4 Refrigerate in a covered container. When ready to use, whisk or
shake the container.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Asian Vinaigrette
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
Makes 1/2 cup
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1 Use the Citrus Juicer attachment to juice the lemon.
2 In the Blender Jug combine the vinegar, soy sauce, peanut oil,
sesame oil, and lemon juice on low speed.
3 Season to taste with salt and pepper.
Recipe Courtesy Wolfgang Puck
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