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RASPBERRY MAYONNAISE
6 egg yolks
1 teaspoon (5ml) Dijon mustard
1 tablespoon (15ml) lemon juice
1 tablespoon (15ml) Raspberry vinegar
3
⁄4 cup (175ml) grape seed oil
3
⁄4 cup (175ml) peanut oil freshly
ground black pepper
1 tablespoon (15ml) boiling water
1. Whisk together egg yolks, mustard,
lemon juice and vinegar. Pour mixture
into Blender pitcher and using speed 1,
blend until light and fluffy.
2. With blender running, slowly pour
combined oils in through inverted
measure cup in lid. Blend until
mixture thickens.
3. Season to taste with pepper and stir
in water. Transfer to a sterilized,
screw on lid.
Cover and refrigerate until required.
Variations
GARLIC MAYONNAISE:
Add 6 cloves of chopped garlic cloves to
the egg yolk mixture and replace lemon
juice with lime juice and Raspberry
vinegar with tarragon vinegar.
HERBED MAYONNAISE:
Replace lemon juice and Raspberry
vinegar with
1
⁄2 cup (25g) chopped mixed
fresh herbs (such as basil, chives,
parsley and thyme) and 1 clove garlic,
chopped. Blend into prepared
mayonnaise.
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AVOCADO DRESSING
1 tablespoon (15ml) juice
1
⁄2 cup (100g) sour cream
3 tablespoons (45ml) cream
2 drops Tabasco sauce
1 teaspoon (5ml) honey
1 avocado, peeled, stoned and chopped
1 clove garlic, crushed
1. Place lemon juice, sour cream, cream,
Tabasco sauce, honey, avocado and garlic
into Blender pitcher. Using speed 1,
blend until smooth.
Delicious used as dressing with
Potato Salad.
SPICY PEACH SAUCE
14oz (410g) canned sliced peaches
1
⁄2 cup (125ml) ginger wine
2 cloves garlic, chopped
2 teaspoons (10ml) grated fresh ginger
1 small red chili, chopped
1 tablespoon (15ml) lemon juice
2 tablespoons (30ml) sweet sherry
2 tablespoons (30ml) honey
2 teaspoons (10ml) soy sauce
1. Place peaches along with syrup, ginger
wine, garlic, ginger, chili, lemon juice,
sherry, honey and soy sauce into
Blender pitcher using speed 2 blend
until smooth.
This is a wonderful sauce to serve
with poultry.
CREAMY ZUCCHINI SAUCE
2 tablespoons (30ml) oil
3 zucchini, sliced
2 onions, chopped
3
⁄4 cup (175ml) cream
Freshly ground black pepper
4 tablespoons (60g) butter, melted
1
⁄2 cup (100g) grated fresh Parmesan cheese
Ground nutmeg
1. Heat oil in a saucepan and cook zucchini
and onions for 4-5 minutes or until
tender. Set aside to cool.
2. Transfer mixture to Blender pitcher,
using speed 2, blend until smooth.
3. Return to pan, stir in cream and season
to taste with black pepper.
4. Cook sauce over a low heat until it is
almost boiling.
Serve sauce immediately with pasta.
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SAUCY SOLUTIONS cont’dSAUCY SOLUTIONS
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 24
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