CSB-75 INSTRUCTION/ RECIPE BOOKLET

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Creamy Parmesan

& Roasted Garlic Dressing

Similar to a Caesar dressing, but made with roasted garlic,

to give the dressing a more mellow flavor.

Makes about 1

⁄3 cups

⁄3 cup grated Parmesan cheese

4 cloves roasted garlic*

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

2 tablespoons pasteurized liquid egg product

(such as EggBeaters

)

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

1 teaspoon Worcestershire sauce

⁄4 teaspoon freshly ground pepper

⁄2 cup extra virgin olive oil

dash Tabasco

or other hot sauce (to taste)

Put all the ingredients in the mixing cup in the order listed. Insert the

hand blender and blend on High for 40 seconds, until creamy and total-

ly emulsified.

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*To roast garlic:

Place 12 or more peeled cloves in a double thickness of

aluminum foil, toss with a tablespoon of olive oil and fold the foil to

seal. Place in a 375°F oven for 30 to 40 minutes, until tender and

browned. If you do not wish to roast the garlic, you may blanch it until

tender in water to cover (this may be done in the microwave if desired).

Mayonnaise

Make quick mayonnaise in just minutes.

Makes about 1

⁄4 cups

⁄4 cup pasteurized liquid egg product (such as EggBeaters

)

1 tablespoon fresh lemon juice

⁄2 tablespoon Dijon mustard

1 cup vegetable oil

⁄4 teaspoon kosher salt

⁄4 teaspoon ground white pepper

Put all ingredients in mixing cup in order listed. Insert hand blender

holding blade against bottom of beaker and blend on Low until mixture

begins to thicken, about 15 to 20 seconds. Continue processing with a

gentle up-an-down motion until thick, about 20 to 30 seconds longer.

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INSTRUCTION/ RECIPE BOOKLET - Page 19