Mayonnaise; Vegan Caesar Dressing - Cuisinart Core Custom FP-110 Series Manual

Mayonnaise

Taste the difference in homemade mayonnaise.
Yield: 1 cup
INGREDIENTS
4 large egg yolks
¾ teaspoon kosher salt
½ teaspoon Dijon mustard
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt,
mustard, lemon juice, and water on Low until smooth, about 30 seconds. With the food
processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is
incorporated and the mayonnaise is emulsified and homogeneous.
2. Scrape down sides; taste and adjust seasoning accordingly.
Note: For fresh herb mayonnaise: Process ¹∕ ³ cup firmly packed fresh herbs (e.g., parsley,
dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. For a bolder-
flavored mayonnaise, increase the salt by ¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon.
Nutritional information per serving (1 tablespoon):
Calories 104 (97% from fat) • carb. 0g • pro. 1g • fat 12g • sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • fiber 0g

Vegan Caesar Dressing

A healthier, and vegan-friendly, alternative to traditional Caesar dressing. This recipe omits the egg
yolks and anchovies and achieves creaminess, thanks to the soaked cashews, and umami flavor,
thanks to the soy sauce.
Yield: about ¾ cup
INGREDIENTS
½ cup raw cashews, soaked in fresh, cold
water overnight
¼ cup water, plus more as needed
1 tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
2 teaspoons soy sauce,
reduced sodium
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor.
2. Drain and rinse cashews. Put all ingredients, except for the olive oil, into the work bowl and
process on Low. While the unit is running, gradually add the oil through the drizzle hole in the
food pusher. Once the oil is fully incorporated, switch to High and allow to process for an
additional minute, or until very smooth.
Butters/Dips/Dressings/Sauces
20
1 teaspoon fresh lemon juice
1 tablespoon water
¾ cup vegetable oil
1 garlic clove
2 teaspoons capers
½ teaspoon freshly ground black pepper
pinch kosher salt, or more to taste
2 tablespoons extra virgin olive oil