This is made with a whole egg, giving
a light, creamy sauce. Use as a basic
dressing for potato salad, pasta salad,
seafood salads etc.
a
a lla
arrg
ge
e ffrre
essh
h e
eg
gg
g
d
da
assh
h o
off lle
em
mo
on
n jju
uiicce
e o
orr vviin
ne
eg
ga
arr
1
1 ttb
bssp
p FFrre
en
ncch
h m
mu
usstta
arrd
d
1
1-- 2
2 ccllo
ovve
ess g
ga
arrlliicc ((tto
o sso
offtte
en
n
fflla
avvo
ou
urr,, p
po
oa
acch
h iin
n m
miillkk ffo
orr 3
30
0
m
miin
nu
utte
ess))
3
30
00
0m
mll ((½
½ p
piin
ntt)) ssu
un
nffllo
ow
we
err o
oiill,, o
orr
ssu
un
nffllo
ow
we
err a
an
nd
d o
olliivve
e o
oiill m
miix
xe
ed
d
ssa
alltt a
an
nd
d m
miilllle
ed
d w
wh
hiitte
e p
pe
ep
pp
pe
err
•
All the ingredients should be
warm. Fill the bowl of the mini
chopper with hot water and stand
the container of mixed oils and
the egg (still in its shell) in warm
water
•
When everything is warm, drain
and dry the chopper bowl, and
break the egg into it
•
Add a little lemon juice or
vinegar, mustard and garlic and
whizz
•
With the blade spinning, trickle in
the oil slowly through the lid
using the drizzle holes. Add more
lemon juice or vinegar, also
through the drizzle holes, as
needed
•
Add salt and pepper to taste
•
Store in the fridge until required
CREAMY SALAD DRESSING (makes about 270ml (½ pint))
Mashed swede or parsnip, Elevate the
humble root vegetable to something
special to serve with roast meat or
poultry.
4
45
50
0g
g ((1
1 llb
b)) ssw
we
ed
de
e o
orr p
pa
arrssn
niip
p
a
a kkn
no
ob
b o
off b
bu
utttte
err
1
1--2
2 ttb
bssp
p ssiin
ng
glle
e o
orr w
wh
hiip
pp
piin
ng
g
ccrre
ea
am
m ((o
op
pttiio
on
na
all))
ssa
alltt a
an
nd
d ffrre
essh
hlly
y m
miilllle
ed
d p
pe
ep
pp
pe
err
½
½ ttssp
p p
po
ow
wd
de
erre
ed
d cciin
nn
na
am
mo
on
n ((iiff y
yo
ou
u
lliikke
e iitt)) ffo
orr tth
he
e ssw
we
ed
de
e
m
miillkk
•
Peel the vegetable and cut into
biggish cubes, then cover with
cold water in a saucepan, add a
little salt, bring to simmering
point, and cook gently for 15-20
minutes, or until tender
ROOT MASH (serves two)
SAUCES
VEGETABLES
16
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