Basic Mayonnaise; Basil Pesto - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

BASIC mAYONNAISE

Taste the difference in homemade mayonnaise.
makes 1¼ cups (300ml)
1. Insert the chopping blade into the work bowl of the
4 large egg yolks
¾ teaspoon (3.75ml) kosher
salt
2. With the machine running, add the first ¼ cup (60ml)
1 teaspoon (5ml) dijon
mustard
1 tablespoon (15ml) fresh
lemon juice
1 tablespoon (15ml) water
¾ cup (175ml) grapeseed or
vegetable oil
NOTE: For fresh herb mayonnaise: process
Nutritional information per serving
Calories 93 (96% from fat)
sat. fat 1g
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food processor. Process the egg yolks, salt, mustard,
lemon juice and water until smooth, about 30
seconds.
of the oil through the feed tube in a very slow
stream, being sure each drop is incorporated into
the yolks before adding the next. This step should
take about 1 minute. Once the mixture is emulsified
and homogenous, slowly add the remaining oil until
thick, about 4 minutes. Taste and adjust seasoning
accordingly.
(75ml) firmly packed fresh herbs (i.e., parsley, dill,
tarragon, basil, etc.), stems removed, with the yolks
before adding the oil.
*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.
For lower-cholesterol mayonnaise, and to avoid
using raw eggs, Egg Beaters may be substituted for
®
the egg yolks.
[1 tablespoon (15ml), using egg yolks]:
| | |
carb. 0g pro. 1g fat 10g
| | |
chol. 41mg sod. 104mg calc. 5mg
2
1
¼
3
¼
⁄ cup
1
3
½ to ²⁄ ³ cup (125 to 150ml) extra
|
fiber 0g

BASIL PESTO

This is a slightly cheesier version of the standard pesto,
so adjust the amount of cheese if desired. Try any combination
of herbs or nuts in this recipe.
makes about 1¼ cups (300ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
ounces (60g) Parmesan or
cheese and garlic through the feed tube to process
Pecorino cheese, cut into
until finely chopped, about 30 seconds. Add the
½-inch (1.25cm) cubes
nuts and pulse to chop, about 5 to 6 times. Add the
garlic clove, peeled
basil and using 10 to 15 long pulses, chop. Scrape
cup (60ml) pine nuts,
the bowl and add the salt. With the machine
lightly toasted
running, add the olive oil in a slow, steady stream
cups (750ml) tightly
packed
through the feed tube, processing until combined
fresh basil leaves [about
and an emulsion is formed, about 1 minute. Scrape
3 ounces (85g)]
down the sides of the work bowl.
teaspoon (1ml) kosher salt
2. To store the pesto, transfer to a glass jar or airtight
virgin olive oil
container; tap to remove all air bubbles and even
out the surface. Cover the surface directly with
plastic wrap and refrigerate. The pesto will keep for
5 days in the refrigerator, or it may be frozen.
Nutritional information per serving [1 tablespoon (15ml)]:
Calories 72 (80% from fat)
|
sat. fat 1g
| | |
carb. 0g pro. 1g fat 8g
| | |
chol. 2mg sod. 74mg calc. 40mg fiber 0g
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