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28
Horseradish Sauce
Perfect accompaniment for any roast beef dish.
Makes about 1 cup
2
/
3
cup sour cream
1
/
3
cup mayonnaise
1
/
3
cup prepared horseradish
2 teaspoons Dijon-style mustard
¾ teaspoon kosher salt
Pinch freshly ground black pepper
Put all ingredients, in the order listed, into the mixing beaker. Using the
blending shaft, select Speed 3 and blend. While blending, gradually
increase to Speed 5, using a gentle up-and-down motion until
completely combined, about 20 to 30 seconds.
Nutritional information per serving (1 tablespoon):
Calories 56 (89% from fat) • carb. 7g • sugars 1g • pro. 1g • fat 5g • sat. fat 2g
• chol. 10mg • sod. 163mg • calc. 10mg • fiber 0g
Pesto
Make this traditional pesto when basil is abundant in the garden.
Makes about ¾ cup
1½ ounces Parmigiano Reggiano, cut into ½-inch cubes
1
/
3
cup toasted pine nuts (may substitute another nut,
like walnuts, if not available)
2 garlic cloves, peeled
½ to ¾ teaspoon kosher salt
1½ cups packed fresh basil leaves
1
/
3
cup extra virgin olive oil, divided
1. Put the cheese into the chopping cup. Select Speed 5 and pulse to
process until finely ground, about 5 pulses.
2. Add the nuts, garlic and salt. Process on Speed 5 until chopped, about
30 seconds.
3. Add half of the basil and process until chopped. Add the remaining
basil and process until chopped. Add half of the oil and process
until combined. Add the remaining oil and process until mixture is
homogenous and finely chopped, about 1 minute.
4. Taste and adjust seasoning as desired. Transfer pesto to an airtight
container – either drizzle additional olive oil on top of the pesto or press
a piece of plastic wrap directly on top prior to covering the container.
Pesto will keep in the refrigerator for up to a week, or frozen for up to 1
month.
Nutritional information per serving (1 tablespoon):
Calories 94 (89% from fat) • carb. 1g • sugars 0g • pro. 1g • fat 10g • sat. fat 2g
• chol. 2mg • sod. 152mg • calc. 49mg • fiber 0g
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