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17
Creamy Dill Dressing
This dressing packs a punch of flavor, perfect for
sliced cucumbers or served with poached salmon.
Allowing it to sit overnight gives the flavors a chance
to fully develop plus the consistency will thicken.
Makes about 3 cups
1 cup buttermilk
1 cup sour cream
½ cup mayonnaise (may use light)
2
⁄3 cup fresh dill, packed
1 tablespoon, plus 2 teaspoons fresh lemon
juice
1 small shallot, about ½ ounce
¾ teaspoon kosher salt
Pinch freshly ground black pepper
1. Place ingredients in the blender jar in order listed.
2. Blend on Low for about 30 seconds and then up
to High for an additional 10 seconds until smooth.
3. Dressing can be used right away, but for the best
flavor, allow to rest for at least 30 minutes so that
flavors have the chance to blend and develop.
Note: Dressing will last up to 1 week stored in the
refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 29 (88% from fat) • carb. 1g • pro. 0g • fat 3g
• sat. fat 1g • chol. 4mg • sod. 56mg • calc. 13mg • fiber 0g
Hollandaise Sauce
Fair warning: It is almost too easy to make this classic
and decadent sauce in the Cuisinart® blender!
Makes 1 cup
½ cup (¼ pound, 1 stick) unsalted butter
4 large egg yolks
¼ teaspoon kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1½ tablespoons fresh lemon juice
1. Put the butter into a saucepan set over low heat
until butter is melted and reaches a slight simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, blend on Low for
about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the measured pour lid from the cover.
Very slowly drizzle the hot butter through the
opening while using the measuring cup or
dishtowel to shield the opening to prevent any
splatter. When adding the butter, be careful not to
add the white milk solids that will be left on the
bottom of the pan. Once all butter has been
added, check hollandaise for consistency. Use a
long, skinny spatula to stir as some yolk may have
accumulated in the well by the blade. If overall
consistency is too thick, blend in some hot water,
1 tablespoon at a time, until desired consistency
is achieved.
4. Taste and adjust seasoning accordingly.
5. Serve immediately or transfer hollandaise to a
double boiler to keep warm for serving.
Nutritional information per serving (1 tablespoon):
Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g
• sat. fat 7g • chol. 82mg • sod. 35mg • calc. 6mg. • fiber 0g
Thai Peanut Sauce
This addictive sauce, traditionally used for chicken or
beef satay – is also delicious spooned over steamed
rice or sautéed vegetables.
Makes about 1¾ cups
1 serrano chile, seeded and roughly chopped
1 garlic clove
1-inch piece ginger, peeled and cut into 4 pieces
1 cup roasted, unsalted peanuts
½ cup coconut milk
2 tablespoons soy sauce, low sodium
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons fish sauce (if you are using
salted peanuts, you may want to reduce
this to 1 teaspoon)
2 tablespoons packed light or dark brown
sugar
1 tablespoon red chile paste
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