Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 26

2 teaspoon horseradish cream
1 teaspoon fresh parsley sprigs
white pepper, to taste
Place lemon rind, juice and cream cheese into blender jug, using pulse, process until
smooth. Scrape mixture from sides of bowl with a spatula. Add fish, horseradish cream,
parsley and pepper. Blend on speed 2/chop for 30 seconds. Scrape mixture from sides
of bowl with a spatula. Pulse in short bursts until smooth. Remove paté from blender jug
and spoon into a serving dish, smooth top, cover and refrigerate until well chilled. Serve
with water biscuits or melba toasts.
Mayonnaise
2 egg yolks
1 teaspoon dry mustard
1 tablespoon vinegar
salt and white pepper, to taste
125ml vegetable oil
Place egg yolks, mustard, vinegar, salt and pepper into blender jug and blend 10-15
seconds using speed 1/mix until light and fluffy. With blender running, slowly pour oil
through inverted measuring cup in lid. Blend on speed 3/blend until mixture thickens.
This should take about 1 minute.
MAYONNAISE VARIATIONS:
Raspberry: replace 1 tablespoon vinegar with 1 tablespoon raspberry vinegar
Garlic: add 2 cloves garlic, peeled and chopped to the egg yolk mixture
Herb: add 1/2 cup chopped mixed fresh herbs (such as basil, chives, parsley,
thyme) to the prepared mayonnaise.
Avocado dressing
1 tablespoon lemon juice
1/2 cup sour cream
3 tablespoons cream
2 drops tabasco sauce
1 teaspoon honey
1 avocado, peeled, stoned and chopped
1 clove peeled garlic, chopped
Place all ingredients into the blender jug. Use speed 2/chop, blend until smooth. Use as
a dressing with potato salad.
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