18
2. Place the blender head directly on the bottom of the blending cup.
Blend on Low. Once ingredients start to emulsify, slowly lift the
blender so that all ingredients are incorporated and the dressing is
homogenous, about 30 seconds. Be sure to keep the metal blade
completely submerged while blending.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 90 (100% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 44mg • calc. 0mg • fiber 0g
Champagne Vinaigrette
This all-purpose dressing is incredibly versatile as a salad topper,
marinade or finisher for roasted vegetables.
Makes about 1 cup (250 ml)
1
small shallot, cut into ½-inch (125 ml) pieces
1
teaspoon (5 ml) Dijon mustard
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) ground white pepper
2½
tablespoons (40 ml) Champagne vinegar
¾
cup (175 ml) extra virgin olive oil
1. Put all ingredients in the order listed into the blending cup.
2, Place the blender head directly on the bottom of the blending cup.
Blend on Low. Once ingredients start to emulsify, slowly lift the
blender so that all ingredients are incorporated and the dressing is
homogenous, about 30 seconds. Be sure to keep the metal blade
completely submerged while blending.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [1 tablespoon (15ml)]:
Calories 93 (97% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0g
Mayonnaise
You will be amazed at how easily you can make this kitchen staple
at home. It is best made with egg yolks, so be sure to use
the freshest eggs you can find.
Makes about 1 cup (250 ml)
1
large egg yolk or 2 tablespoons (30 ml) pasteurized liquid egg
product
1
tablespoon (15 ml) fresh lemon juice
1
teaspoon (5 ml) white vinegar
1
teaspoon (5 ml) Dijon mustard
