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Recipes
6
Mayonnaise
• 1 large egg
• 1 cup light tasting Olive Oil
• 2-3 teaspoons of lemon or lime juice (about half of a lemon/lime)
• A generous pinch of salt
Place all the ingredients into a jar and using the blending shaft run on Low until the mixture
starts thickening. Process for 5 more seconds using a gentle up and down motion until
thedesired consistency is reached.
Hollandaise Sauce:
• 2 egg yolks
• 2 ⁄ 3 tablespoonwater
• 2 ⁄ 3 tablespoonfresh lemon juice
• 4-51⁄3 ounces very soft unsalted butter
• Cayenne pepper, salt to taste
• White pepper to taste
1. Whisk the yolks, water, and lemon juice in a saucepan until the mix becomes thick and
pale. Setthe pan over moderately low heat and continue to whisk at low speed. Makesure
to reach all angles of the bowl. To prevent over cooking, move the pan frequently off
the burner for a fewseconds, and then back on. Sit the pan on cold water to lower
thetemperature, if needed.
2. As they cook, the eggs will become frothy, increase in volume, and then thicken.
Keep whisking on low speed and remove from the heat when you can see the bottom
ofthepan through thestreaks of the whisk and the eggs are thick and smooth.
3. Add a spoonful of soft butter and whisk constantly to incorporate each addition.
As the emulsion forms, you may add the butter in slightly larger amounts and whisk
untilfullyabsorbed. Continue incorporating butter until the sauce has thickened to
thedesiredconsistency.
4. Season lightly with salt, pepper, and a dash of cayenne pepper. Whisk well.
Taste and adjust theseasoning. Add droplets of lemon juice if needed.
14898-14899-14900-17130-17131_BELLA_Immersion Blender_IM_r2.indd 6 8/4/20 3:58 PM
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