Operating instructions

31
BASICS
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs Benedict and
steamed vegetables.
Makes 1½ cups
Approximate preparation time: 15 minutes
Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the yolks, mustard, salt and
pepper and process for 90 seconds. Once the butter is melted,
turn heat up to bring the butter just to a boil. With the machine
running, very slowly drizzle ¼ of the hot butter through the
feed tube drop by drop, being sure each drop is incorporated
with the yolks before adding the next. This step should take
about 5 minutes. Once the mixture is emulsified and homog-
enous, slowly add remaining butter until incorporated, about
1 minute. Sauce will thicken to a mayonnaise consistency.
When all butter has been incorporated, add the lemon juice
and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat)
| carb. 0g | pro. 0g | fat 12g |
sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
3 STICKS (¾ POUND) UNSALTED
BUTTER
3 LARGE EGG YOLKS
1 TABLESPOON DIJON MUSTARD
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY
GROUND BLACK PEPPER
2 TABLESPOONS FRESH LEMON
JUICE
4 MEDIUM SCALLIONS, TRIMMED
AND CUT INTO 1-INCH PIECES
3 OUNCES DRAINED SWEET
GHERKIN PICKLES
¼ CUP FRESH ITALIAN PARSLEY
1 TABLESPOON DILL WEED
1 TABLESPOON DIJON MUSTARD
½ TEASPOON FRESH THYME
3 TABLESPOONS DRAINED
CAPERS
1½ CUPS MAYONNAISE
¼ CUP NONFAT PLAIN GREEK
YOGURT
¹⁄8 TEASPOON FRESHLY GROUND
BLACK PEPPER
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the scallions, gherkins
and parsley and pulse to chop, about 15 pulses. Add the dill,
mustard, thyme, and capers and pulse 5 times to chop. Add
the mayonnaise, yogurt and black pepper; pulse to combine,
5 times. Do not overprocess. Refrigerate until ready to use.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat)
| carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
TARTAR SAUCE