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Sauces
continued
Smoked salmon and dill pasta sauce
300g smoked salmon, sliced
2 tablespoons fresh dill
1 teaspoon grated lemon rind
300ml sour cream
1 tablespoon lemon juice
200g light cream cheese
2 teaspoons French mustard
1. Place all ingredients into a large mixing bowl.
2. Place the Wizz Stick into the ingredients and blend
until smooth.
Serve hot or cold over cooked pasta of your choice.
Spicy tartare sauce
300ml egg mayonnaise
2 tablespoons lime juice
2 small red chillies, chopped
1 teaspoon grated lime rind
3
⁄
4
cup chopped pickled gherkins
2 tablespoons freshly snipped chives
2 tablespoons capers, drained
1. Place all ingredients into a medium mixing bowl.
2. Place the Wizz Stick into the ingredients and blend
until smooth.
Serve with seafood, fish or steak.
Basic mayonnaise
1 x 60g egg
1
⁄
4
teaspoon salt
1 teaspoon mustard (optional)
1
⁄
2
teaspoon sugar
Pinch cayenne pepper
1
1
⁄
2
tablespoons lemon juice
3
⁄
4
cup vegetable oil
1. Place the first 6 ingredients into a medium
mixing bowl.
2. Place the Wizz Stick into the ingredients
and blend.
3. With Wizz Stick still blending, gradually drizzle oil
into egg mixture; blend until thick and smooth.
Wizz Stick should not be operated continuously
for more than 40 seconds. Allow motor to rest
for 1 minute between each use.
Note
Flavour variations for mayonnaise
2 tablespoons freshly prepared pesto
Or
2 tablespoons sundried tomatoes, finely diced
1 tablespoon freshly snipped chives
Or
1 teaspoon tandoori paste
1 tablespoon mango chutney
Or
1
⁄
2
cup corn relish
1. Blend in a selected flavour variation when the
mayonnaise is thick and smooth.
R6
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