20
21
2.
Adjust seasoning to taste. Serve with warm tortilla chips.
/VUSJUJPOBM
JOGPS
NBUJPO
QFS
TFS
WJOH
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GSPN
GBU
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DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
Mayonnaise
Y
ou will be amazed with how easily you can make homemade
mayonnaise. It is best with raw egg yolks, so seek out fr
esh local eggs.
Makes about 1 cup (250 ml)
¼
cup (60 ml) pasteurized liquid egg pr
oduct (such as
EggBeaters
®
); you can also use raw egg yolks – be sur
e you
use the fr
eshest eggs possible and fr
om a trusted sour
ce
1
tablespoon (15 ml) fr
esh lemon juice
½
tablespoon (7 ml) white vinegar
½
tablespoon (7 ml) Dijon-style mustar
d
½
teaspoon (2 ml) granulated sugar
pinch sea or kosher salt
pinch gr
ound white pepper
2
∕
3
cup (150 ml) vegetable oil
1.
Put all ingr
edients, except for the oil, in the mixing cup in or
der listed.
Using the blending shaft, pr
ocess until mixtur
e begins to thicken. Be
sur
e to keep the metal blade completely submer
ged while blending.
Gradually add the oil, two tablespoons at a time. Continue pr
ocessing
with a gentle up-and-down motion until thick, about 30 seconds
longer
.
Nutritional infor
mation per ser
ving
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GBU
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H
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QSP
H
t
GBU
H
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TBU
GBU
H
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DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
Cr
eamy Champagne Vinaigr
ette
This delicious vinaigr
ette will become a favourite after the first taste.
Makes about 1 cup (250 ml)
1
garlic clove
1
small shallot, cut into ½-inch (1.25 cm) pieces
1
tablespoon (15 ml) Dijon-style mustar
d
¼
teaspoon (1 ml) kosher or sea salt
pinch fr
eshly gr
ound black pepper
2½
tablespoons (40 ml) champagne vinegar
¾
cup (175 ml) extra virgin olive oil
1.
Put all ingr
edients in the blending cup except for the olive oil. Pr
ocess
to br
eak up the garlic and shallot. Add oil, ¼ cup (60 ml) at a time, and
blend until emulsified.
2.
Let mixtur
e blend an additional 30 seconds after all ingr
edients have
been added.
/VUSJUJPOBM
JOGPS
NBUJPO
QFS
TFS
WJOH
<
UBCMFTQPPO
NM>
$BMPSJFT
GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
Pesto
This is a traditional basil pesto but experiment with other herbs like
parsley and cilantro and nuts like walnuts.
Makes about
¾
cup (175 ml)
1½
ounces (43 g) Reggiano Parmigiano, cut into ½-inch (1.25 cm)
cubes
1
∕
3
cup toasted pine nuts (may substitute another nut
like walnuts if not available)
2 garlic
cloves
½ to ¾
teaspoon kosher salt
1½
cups packed fr
esh basil leaves
1
∕
3
cup extra virgin olive oil
1.
Insert the chopping blade into the work bowl. Add the cheese to bowl
and pulse about 5 times to br
eak up, and then pr
ocess until finely
gr
ound, about 15 to 20 seconds. Remove and r
eserve.
2.
Add nuts to the work bowl. Pulse about 8 times until chopped;
remove and r
eserve with the cheese.
3.
Add the garlic and salt to the work bowl; pr
ocess for 5 seconds.
Scrape down the sides of the bowl and add the basil and half of the
olive oil. Pulse about 10 to 12 times for 10 to 15 seconds; scrape
bowl. With the motor running, add the r
emaining oil slowly thr
ough the
feed tube in a steady str
eam until blended. Add the r
eserved cheese
and nuts and pr
ocess for 10 to 15 seconds to fully blend.
4.
T
ransfer pesto to an airtight container
. Pesto will keep in the
refrigerator for up to a week, or it may be fr
ozen.
/VUSJUJPOBM
JOGPS
NBUJPO
QFS
TFS
WJOH
<
UBCMFTQPPOT
NM>
$BMPSJFT
GSPN
GBU
t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
Classic Caesar Salad
An old favourite made fr
esh at home.
Makes 4 to 6 servings
Cr
outons:
2
cups (500 ml) crusty br
ead, cut into ½-inch (1.25 cm) cubes
1
tablespoon (15 ml) extra virgin olive oil
1
garlic clove, crushed
¼
teaspoon (1 ml) kosher salt
