Hollandaise Sauce; Tartar Sauce - Cuisinart FP-12N Series Instruction Booklet

This sauce can be used in many dishes, including eggs Benedict and
3 (¾
STICKS POUND
BUTTER
3
LARGE EGG YOLKS
1
TABLESPOON DIJON MUSTARD
½
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY
GROUND BLACK PEPPER
2
TABLESPOONS FRESH LEMON
JUICE
This tartar sauce is good not only with fish and shellfish,
4
MEDIUM SCALLIONS
AND CUT INTO
3
OUNCES DRAINED SWEET
GHERKIN PICKLES
¼
CUP FRESH ITALIAN PARSLEY
1
TABLESPOON DILL WEED
1
TABLESPOON DIJON MUSTARD
½
TEASPOON FRESH THYME
3
TABLESPOONS DRAINED
CAPERS
1½
CUPS MAYONNAISE
¼
CUP NONFAT PLAIN GREEK
YOGURT
¹ 8
⁄ TEASPOON FRESHLY GROUND
BLACK PEPPER

HOLLANDAISE SAUCE

steamed vegetables.
Makes 1½ cups
Approximate preparation time: 15 minutes
Place butter in a saucepan over low heat to melt.
)
UNSALTED
Insert the large chopping blade into the large work bowl of the
Cuisinart
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, very slowly drizzle ¼ of the hot butter through the
feed tube drop by drop, being sure each drop is incorporated
with the yolks before adding the next. This step should take
about 5 minutes. Once the mixture is emulsified and homog-
enous, slowly add remaining butter until incorporated, about
1 minute. 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):
Calories 108 (98% from fat)
sat. fat 7g

TARTAR SAUCE

but also with steamed fresh vegetables.
Makes about 2 cups
,
TRIMMED
Approximate preparation time: 5 minutes
1-
INCH PIECES
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
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.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat)
sat. fat 1g
Food Processor. Add the yolks, mustard, salt and
®
|
carb. 0g
| |
chol. 57mg sod. 45mg
® Food Processor. Add the scallions, gherkins
|
carb. 2g
| |
chol. 13mg sod. 86mg
| | |
pro. 0g fat 12g
| |
calc. 3mg fiber 0g
| | |
pro. 0g fat 7g
| |
calc. 10mg fiber 0g
BASICS
31