Hollandaise Sauce; Tartar Sauce - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

This sauce can be used in many dishes, including eggs benedict
24
TABLESPOONS
(375 ); 3
G STICKS
BUTTER
3
LARGE EGG YOLKS
½ (2
TEASPOON
DRY MUSTARD
½ (2
TEASPOON
SALT
¼ (1
TEASPOON
GROUND BLACK PEPPER
2
TABLESPOONS
LEMON JUICE
This tartar sauce is good not only with fi sh and shellfi sh,
2 (60
OUNCES
OR GREEN ONIONS
AND CUT INTO
(2.5 )
CM PIECES
3 (85
OUNCES
SWEET GHERKIN PICKLES
4
TABLESPOONS
I
TALIAN PARSLEY
1
TABLESPOON
DILL WEED
1
TABLESPOON
STYLE MUSTARD
½ (2
TEASPOON
THYME
3
TABLESPOONS
DRAINED CAPERS
1½ (375
CUPS ML
½ (125
CUP ML
,
YOGURT DRAINED
NIGHT
¹∕ (0.5
TEASPOON
8
GROUND BLACK PEPPER
11 BASICS

HOLLANDAISE SAUCE

and steamed vegetables.
Makes 1½ cups (375 ml)
Place butter in a saucepan over low heat to melt.
(¾
POUND
Insert the large chopping blade into the large work bowl of
)
UNSALTED
the Cuisinart
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. With
)
ML
the machine running, slowly drizzle the hot butter through the
feed tube. Sauce will thicken to a mayonnaise consistency.
)
ML KOSHER
When all butter has been incorporated, add the lemon juice
and pulse to incorporate. Taste and adjust seasoning
)
ML FRESHLY accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon (15 ml) ):
(30 )
ML FRESH
Calories 108 (98% from fat)
sat. fat 7g

TARTAR SAUCE

but also with steamed fresh vegetables.
Makes about 2 cups (500 ml)
) Insert the large metal chopping blade into the large work
G SHALLOTS
,
bowl of the Cuisinart
TRIMMED
1-
INCH
gherkins and parsley and pulse to chop, about 15 pulses.
Add the dill, mustard, thyme, and capers and pulse 5 times
)
to chop. Add the mayonnaise, yogurt and black pepper;
G DRAINED
pulse to combine, 5 times. Do not overprocess. Refrigerate
(60 ) until ready to use.
ML FRESH
*To drain yogurt, place in a strainer lined with a coffee fi lter or
(15 )
ML
a yogurt strainer. Cover and let drain until desired thickness is
reached.
(15 ) D -
ML IJON
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 72 (88% from fat)
)
ML DRIED
sat. fat 1g
(45 )
ML
)
MAYONNAISE
)
NONFAT PLAIN
* -
OVER
)
ML FRESHLY
Approximate preparation time: 15 minutes
® Food Processor. Add the yolks, mustard, salt
| |
chol. 57mg sod. 45mg
Approximate preparation time: 5 minutes
® Food Processor. Add the shallots,
| |
chol. 13mg sod. 86mg
| | |
carb. 0g pro. 0g fat 12g
| |
calc. 3mg fi ber 0g
| | |
carb. 2g pro. 0g fat 7g
| |
calc. 10mg
|
|
fi ber 0g