Recipes - Cuisinart MINI PREP PRO Manual

8. RECIPES

CLASSIC MAYONNAISE
Prep. Time: 10 minutes
Ingredients:
• 2 egg yolks
• 1 tbsp. Dijon mustard
• 100ml groundnut oil
• 25ml extra virgin olive oil
• 1 tbsp. white wine vinegar
• Juice of ½ a lemon
• Salt & pepper
Method:
• Place the egg yolks and Dijon mustard into the processor bowl, season well with salt and pepper
and process continuously using the CHOP button until well combined.
• Mix the oils together in a separate container for pouring. Using the CHOP button, slowly pulse
whilst gradually adding the mixed oils a little at a time through one hole of the lid. Be careful not
to add the oil too quickly as this will cause the egg yolks to curdle. Process slowly, adding the oil
until the mayonnaise thickens.
• Once thickened pour the white wine vinegar and lemon juice through the hole of the lid, pulsing
to combine.
Variations: Try adding crushed garlic for Aioli, finely chopped herbs or anchovy essence.
PESTO
Prep Time: Less than 10 mins
Ingredients:
• 1 garlic clove, peeled
• 1 tbsp. pinenuts
• 50g basil leaves
• 15g goat's cheese
• 1 tsp. nut oil
• 50g parmesan
• 60ml olive oil
• Salt and freshly ground black pepper
Method:
• Add the garlic, pinenuts and basil into the processor bowl and process using the CHOP button
until finely chopped.
• Add the goat's cheese, half the nut oil and process until mixed. Add the parmesan and mix using
a pulse action until combined.
• Add the remaining nut oil and olive oil, season to taste and process until mixed.
Serves: 4
Serves: 6
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