Peanut Butter; Basic Vinaigrette - Cuisinart Elemental 8 Instruction Booklet

You'll be pleasantly surprised how easy it is to make your own nut butter; be
sure to use unsalted nuts so you can control the amount of seasoning
2
CUPS UNSALTED
PEANUTS
KOSHER SALT TO TASTE
This classic vinaigrette can be tossed with mixed greens or drizzled over
grilled chicken – and it works great as a marinade, too.
1½
TEASPOONS CHAMPAGNE VINEGAR
½
SMALL SHALLOT
),
OUNCE PEELED AND HALVED
1
TEASPOON DIJON MUSTARD
½
TEASPOON KOSHER SALT
¼
TEASPOON GROUND WHITE PEPPER
¾
CUP EXTRA VIRGIN OLIVE OIL

PEANUT BUTTER

in the fi nal product.
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
,
DRY ROASTED
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread for
more complex fl avor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat) • carb. 4g • pro. 5g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 105mg • calc. 11mg • fi ber 2g

BASIC VINAIGRETTE

Makes 1 cup
1. Insert the chopping blade into the work bowl of the
( ¾
ABOUT
2. With machine running on Low, pour the olive oil
Nutritional information per serving (1 tablespoon):
Calories 106 (82% from fat) • carb. 1g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 91mg • calc. 1mg • fi ber 0g
food processor. Pulse peanuts about 10 times and then
process on Low until drops of oil are visible and the
mixture is very smooth, about 4 to 5 minutes, depend-
ing on desired consistency. (You may need to stop to
scrape down the sides of the bowl periodically.)
seasoning as desired.
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process on Low to
combine and fi nely chop.
through the drizzle hole in the pusher until all
ingredients are homogenous, about 1½ to 2 minutes.
21
BASICS