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A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken .
¼
cup red wine vineGar
1
d
teaspoon
mustard
¼
cup fresh parsley
½
teaspoon dried basil
½
teaspoon dried thyme
½
teaspoon dried marjoram
½
teaspoon kosher salt
¼
teaspoon Ground
white pepper
¾
cup extra virGin olive oil
Taste the difference in homemade mayonnaise .
4
larGe eGG yolks
½
teaspoon kosher salt
2
tablespoon
mustard
2
teaspoon fresh lemon
juice or white wine
vineGar
2
2½
to
cups veGetable or
,
canola oil
BASICS
8
HERBED VINAIGRETTE
makes 1 cup
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
-
parsley and remaining herbs and spices and process to
ijon
style
combine and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat)
sat. fat 2g
BASIC mAyONNAISE
makes about 3 cups
Insert the small metal chopping blade into the small work bowl
*
of the Cuisinart
mustard and lemon juice until smooth, about 30 seconds.With
the machine running, add ¼ cup of the oil through the feed
d
-
ijon
style
tube, drop by drop, being sure each drop is incorporated with
the yolks before adding the next. This step should take about
5 minutes. Once the mixture is emulsified and homogenous,
slowly add remaining oil until thick, about 1 minute. Taste and
adjust seasoning accordingly.
divided
For herb mayonnaise: process ¹∕ ³ cup firmly packed fresh herbs,
stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters
*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.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat)
sat. fat 1g
Approximate preparation time: 5 minutes
Food Processor. Add the vinegar, mustard,
®
|
|
chol. 0mg
sod. 76mg
Approximate preparation time: 5 to 10 minutes
Food Processor. Process the egg yolks, salt,
®
may be substituted for the egg yolks.
®
|
|
chol. 17mg
|
|
|
carb. 0g
pro. 0g
|
calc. 2mg
|
|
|
carb. 0g
pro. 0g
|
sod. 38mg
calc. 2mg
|
fat 11g
|
fiber 0g
|
fat 10g
|
fiber 0g
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