18
1. Heat the oil in a medium skillet set over medium-low heat. Add the garlic and
onion. Sauté until softened, about 5 minutes.
2. Put sautéed vegetables into the blending cup. Add the remaining ingredients.
Using the blending shaft, run on medium until mixture begins to thicken and
is completely smooth. Be sure to keep the metal blade completely submerged
while blending.
3. Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon):
Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g
Creamy Champagne Vinaigrette
This delicious vinaigrette will become a favorite after the first taste.
Makes about 1 cup
1
garlic clove
1
small shallot, cut into ½-inch pieces
1
tablespoon Dijon-style mustard
¼
teaspoon kosher salt
pinch freshly ground black pepper
2½ tablespoons champagne vinegar
¾
cup extra virgin olive oil
1. Put all ingredients into the blending cup except the olive oil. Process on low
to break up the garlic and shallot. Add oil, ¼ cup at a time, and blend until
emulsified.
2. Let mixture blend an additional 30 seconds after all ingredients have been
added.
Nutritional information per serving (1 tablespoon):
Calories 93 (90% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 57mg • calc. 1mg • fiber 0
Classic Caesar Dressing
An old favorite made fresh at home.
Makes about
2
⁄
3
cup
1
small garlic clove
3 to 4 anchovy fillets
2
tablespoons egg substitute (you can use 1 fresh, raw egg yolk
– be sure you use the freshest egg possible and from a trusted
source – or use 2 tablespoons mayonnaise)
1
teaspoon Dijon-style mustard
