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17
DRESSINGS/SAUCES
MAYONNAISE
Makes approximately 1 cup
INGREDIENTS
½ lemon
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon salt
1 cup grapeseed or light olive oil
METHOD
1. Squeeze lemon directly into blender jug,
using the citrus cone lid.
2. Add yolks, mustard and salt to blender
jug and secure lid.
3. Process on MIX (Speed 1) for
30 seconds or until combined.
4. With blender running on MIX
(Speed 1), slowly pour oil through
the inner measuring lid until mixture
thickens, this should take about
1 minute.
5. Transfer to an airtight container and
store in the fridge for up to 1 week.
Variation
To make Caesar dressing:
• Increase to a whole lemon.
• Omit the salt.
• Add 1 tablespoon Worcestershire sauce,
3-4 anchovy fillets and 2 cloves of garlic
in with the egg yolk and
mustard mixture.
• Continue as per the recipe. Season to
taste with salt and pepper.
To make Roasted Garlic Aioli:
• Slice the top off 1 whole garlic bulb and
wrap in foil. Bake in the oven for 200°C
for 30 minutes or until garlic is softened
and fragrant.
• While the garlic is cooling, make the
mayonnaise recipe, omitting mustard.
• Squeeze from the bulb and stir through
mayonnaise using MIX (Speed 1).
PESTO SAUCE
Makes approximately 1½ cups
INGREDIENTS
2 cups firmly packed basil leaves (approx 1 large
bunch basil)
2 cloves garlic, halved
2 teaspoons lemon juice
1
⁄3 cup (40g) pine nuts, toasted
60g grated parmesan cheese
½ cup (125ml) olive oil
Salt and freshly ground black pepper, to taste
METHOD
1. Place all ingredients, in the order listed,
into blender jug and secure lid.
2. Process on CHOP (Speed 2) until
ingredients are very finely chopped and
almost smooth. Scrape down sides of
blender if necessary. Season to taste.
3. Transfer to an airtight container and
chill until ready to use.
TIP
Pour a little extra oil over the top and store
in an airtight container in the refrigerator
for up to 3 days. The oil will prevent excess
browning.
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