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27
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.
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
|
fiber 0g
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
3 LARGE EGG YOLKS*
1 TABLESPOON FRESH LEMON
JUICE
1 TABLESPOON WHITE WINE
VINEGAR
1 TABLESPOON DIJON MUSTARD
1½ TEASPOONS GRANULATED
SUGAR
1½ TEASPOONS KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1
²∕
³
TO 2 CUPS VEGETABLE OIL, DIVIDED
Makes about 3 cups
Insert the large metal chopping blade into the large 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 incorpo-
rated with the yolks before adding the next. This step should
take about 1½ to 2 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining oil until thick, about 2
additional minutes. Taste and adjust seasoning as desired.
For fresh herb mayonnaise: process
¹∕
³
cup firmly packed fresh
herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed,
with the yolks before adding the oil.
*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.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, egg substitute may be used for the egg yolks.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
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