Loading ...
Loading ...
Loading ...
28
BASICS
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
¼ CUP RED WINE VINEGAR
1 TEASPOON DIJON MUSTARD
¼ CUP FRESH ITALIAN PARSLEY
½ TEASPOON DRIED BASIL
½ TEASPOON DRIED THYME
½ TEASPOON DRIED MARJORAM
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND
WHITE PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL
Makes 1 cup
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
TIP: Dressing can easily be increased – use the large work bowl
to ensure that there is plenty of room.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fi ber 0g
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
3 LARGE EGG YOLKS*
3 TABLESPOONS FRESH LEMON
JUICE
1 TABLESPOON WHITE VINEGAR
1 TABLESPOON DIJON MUSTARD
1½ TEASPOONS GRANULATED SUGAR
1½ TEASPOONS KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
1
2
⁄3
TO 2 CUPS VEGETABLE OIL, DIVIDED
Makes about 2½ cups
Approximate preparation time: 5 to 10 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Process the egg yolks, lemon
juice, vinegar, mustard, sugar, salt and pepper until smooth,
about 20 seconds. With the machine running, add ¼ cup of the
oil through the drizzle hole of the small pusher, drop by drop,
being sure each drop is incorporated with the yolks before
adding the next. This step should take about 1½ to 2 minutes.
Once the mixture is emulsifi ed and homogenous, slowly add
remaining oil until thick, about 2 additional minutes. Taste and
adjust seasoning accordingly. Transfer to an airtight container.
Mayonnaise will keep up to a week in the refrigerator.
For herb mayonnaise: Process
1
⁄3 cup fi rmly packed fresh herbs (e.g., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding the oil. For lower-cholesterol mayonnaise, and
to avoid using raw eggs, egg substitute may be used in place of the egg yolks.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella
or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks
or whites and the shell.
Nutritional information per serving (1 tablespoon):
Calories 71 (97% from fat) | carb. 0g | pro. 0g
fat 8g |sat. fat 1g | chol. 17mg | sod. 75mg | calc. 2mg | fi ber 0g
Loading ...
Loading ...
Loading ...