21
Recipes
Homemade Mayonnaise
Prep 5 minutes
Makes 1½ cups
3 egg yolks
3 teaspoons Dijon mustard
1
½
tablespoons lemon juice or white wine vinegar
1½ cups (375ml) grapeseed or light olive oil
Salt, to taste
1.
Assemble food processing with spindle and
Quad
®
blade. Place yolks, mustard and lemon
juice, or vinegar, into bowl and secure lid.
Process for 20 seconds or until combined.
2.
While food processor is running, remove small
food pusher and gradually add oil in a slow, steady
stream and process until mixture thickened and
combined. This will take approximately
2½ minutes. Season to taste with salt.
Variation
Garlic Aioli
Add 2 cloves of garlic, with the egg yolks.
Use olive oil instead of grapeseed oil.
chipotle chile mayonnaise
Add 1 chipotle chili in adobo sauce with the egg yolk.
roasted red capsicum mayonnaise
Add 1 roasted red capsicum, peeled, seeds removed,
roughly chopped and 1 clove garlic with the egg yolks.
lime and Wasabi mayonnaise
Use lime juice instead of lemon and
add 1 teaspoon wasabi paste.
caesar dressing
Add 4 anchovies, 1 clove garlic and
1 tablespoon Worcestershire sauce with the
egg yolk. Increase lemon juice to ¼ cup.
Parsley, Chive &
Lemon Pesto
Prep 5 minutes
Makes 1 cup
2 cups fresh flat-leaf parsley
¾ cup coarsely chopped fresh chives
½ cup (60g) finely grated parmesan
1
⁄
3
cup (50g) slivered almonds, toasted
1 clove garlic
1 teaspoon lemon juice
½
cup (125 ml) olive oil
1 teaspoon finely grated finely grated lemon rind
Salt and freshly ground black pepper, to taste
1.
Assemble food processor with mini bowl and
mini blade. Place all ingredients into bowl,
in the order listed, and secure lid. Process for
50 seconds or until almost smooth, scraping
down sides of processor bowl if necessary.
Season with salt and pepper to taste.
2.
Transfer to an airtight container and
place in the fridge until ready to use.
To store
Pesto will keep in an airtight container in the
fridge for a few days. To prevent excess browning,
pour a little extra oil over the top before storing.
