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13
Recipes
French Vinaigrette
Makes 250ml
¼ cup white-wine vinegar
2 tbsp finely chopped red shallot
½ tsp salt
½ tsp Dijon mustard
¼ tsp black pepper
¾ cup olive oil
1. Place all ingredients into the blending
jug, turn speed control dial to ‘MIN’
and press the ‘ON’ button for 3
second increments at one time for
approximately 30 seconds or until
desired consistency is reached.
2. Make sure that everything is well
com bi ned , ad ju st s ea son ing to ta ste.
NOTE: Store in an air tight
container or jar in the fridge. This
will last for several months.
Whole Egg Mayonnaise
Makes 300ml
2 eggs
1 tbsp Dijon mustard
250ml vegetable oil
1 tbsp white wine vinegar
Juice of ½ lemon
Pinch sea salt
1 tbsp hot water
1. Crack eggs and separate the yolk
from the whites.
2. Place yolks, mustard, vinegar, lemon
juice and salt into the blending jug.
3. Turn speed control dial to ‘MAX’ and
press the ‘ON’ button until ingredients
are mixed together.
4. Slowly pour the oil in. Don’t pour to
fast otherwise the mayonnaise will
split. Wait until each addition of oil is
mixed through before adding more.
5. Once the oil has been blended,
place hot water in the jug and blend
for 10 seconds. This will stabilize the
mayonnaise.
NOTE: When blending in the
blending jug, do not exceed
600ml MAX marking.
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