Page 17
Vinaigrette
Makes about 1 cup:
1/4
cup wine vinegar (any variety will work), 1 teaspoon
Dijon mustard,
1/4
teaspoon kosher salt,
1/8
teaspoon freshly ground black
pepper,
3/4
cup extra virgin olive oil.
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, blend on low speed, keeping the blade guard
completely submerged, until the mixture starts to emulsify. Continue
processing, using a gentle up-and-down motion, until homogenous, about
30 seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
• Calories 181 (100% from fat) • carb. 0g • pro. 0g • fat 21g • sat. fat 3g
• chol. 0mg • sod. 91mg • calc. 0mg • fiber 0g
Sweet Whipped Cream
Spoon a dollop over our milkshake or Mexican Hot Chocolate (page 20) for
a finishing touch.
Makes 2 cups: 1.
1/4
cups chilled heavy cream, 2 tablespoons confectioners’
sugar, 1.
1/2
teaspoons pure vanilla extract.
1. Put all ingredients in a large bowl. Using the whisk attachment, begin to
whip on Low speed, being sure the whisk just skims the surface of the
cream.
2. Continue blending on low speed until cream begins to thicken, then gradually
increase speed to high speed and move whisk in an up-and-down motion
throughout the bowl until desired stiffness is achieved. Whipped cream will
reach soft peaks between 50 to 60 seconds.
Nutritional information per serving (2 tablespoons):
• Calories 67 (88% from fat) • carb. 2g • pro. 0g • fat 6g • sat. fat 5g
• chol. 25mg • sod. 6mg • calc. 0mg • fiber 0g
