Hollandaise Sauce; Tartar Sauce - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

This sauce can be used in many dishes, including eggs benedict
¾ (375
POUND
UNSALTED BUTTER
3
LARGE EGG YOLKS
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
GREEN ONIONS
1-
CUT INTO
PIECES
3 (85
OUNCES
SWEET GHERKIN PICKLES
¼ (50 )
CUP ML
PARSLEY
1
TABLESPOON
WEED
1 D -
IJON STYLE MUSTARD
½ (2
TEASPOON
THYME
3
TABLESPOONS
DRAINED CAPERS
1½ (375
CUPS ML
½ (125
CUP ML
,
YOGURT DRAINED
NIGHT
¹∕ (.5
TEASPOON
8
GROUND BLACK PEPPER
BASICS
11

HOLLANDAISE SAUCE

and steamed vegetables.
) (3 )
G STICKS
)
ML KOSHER
)
ML FRESHLY
(30 )
ML FRESH

TARTAR SAUCE

but also with steamed fresh vegetables.
)
G SHALLOTS OR
,
TRIMMED AND
(2.5 )
INCH CM
)
G DRAINED
I
FRESH TALIAN
(15 )
ML DILL
)
ML DRIED
(45 )
ML
)
MAYONNAISE
)
NONFAT PLAIN
* -
OVER
)
ML FRESHLY
Makes 3 cups (750 ml)
Approximate preparation time: 15 minutes
Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the large work bowl of
the Cuisinart ® Food Processor. Add the yolks, mustard, salt
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. With
the machine running, slowly drizzle the hot butter through the
feed tube. Sauce will thicken to a mayonnaise consistency.
When all butter has been incorporated, add the lemon juice
and pulse to incorporate. Taste and adjust seasoning
accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 108 (98% from fat)
|
sat. fat 7g chol. 57mg
Makes about 2 cups (500 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
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; pulse
to combine, 5 times – do not overprocess. Refrigerate until
ready to use.
*To drain yogurt, place in a strainer lined with a coffee fi lter or
a yogurt strainer. Cover and let drain until desired thickness is
reached.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 72 (88% from fat)
|
sat. fat 1g chol. 13mg
| |
carb. 0g pro. 0g
| |
sod. 45mg calc. 3mg
®
Food Processor. Add the shallots,
| |
carb. 2g pro. 0g
| |
sod. 86mg calc. 10mg
| |
fat 12g
|
fi ber 0g
| |
fat 7g
|
fi ber 0g