15
14
1. Put the ingredients, in the order listed, into the
blender jar.
2. Blend on Low, about 1½ minutes, until smooth.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 55 (73% from fat) • carb. 1g • pro. 2g • fat 4g • sat.
fat 1g • chol. 4mg • sod. 162mg • calc. 36mg • fiber 0g
Hollandaise Sauce
Fair warning: It is almost too easy to make
this creamy and decadent sauce in
the Cuisinart
®
blender.
Makes ¾ cup (175 ml)
½
cup [1 stick (125 ml)] unsalted butter
4
large egg yolks
¼
teaspoon (1 ml) kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1½
tablespoons (25 ml) fresh lemon juice
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, run the unit on Low for
about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the measured pour lid from the cover.
Very slowly drizzle the hot butter through
the opening (holding the pour lid, or even a
dishtowel, in place to prevent any splattering).
When adding the butter, be careful not to add
the white milk solids that will be left on the
bottom of the pan. Once all butter has been
added, check hollandaise for consistency. Once
the blender is off, use a long, skinny spatula to
stir, as some yolk may have accumulated in the
well by the blade. If overall consistency is too
thick, add some hot water, 1 tablespoon (15 ml)
at a time, until desired consistency is achieved.
4. Taste and adjust seasoning as desired. Serve
immediately or transfer hollandaise to a double
boiler to keep warm for serving.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 85 (94% from fat) • carb. 0g • pro. 1g • fat 9g
• sat. fat 5g • chol. 81mg • sod. 47mg
• calc. 8mg. • fiber 0g
Roasted Red Pepper and Garlic Sauce
Serve this sauce over chicken, pork or fish,
or as an alternative to pasta sauce.
Makes 1½ cups (375 ml)
3
red bell peppers
2
garlic cloves, unpeeled
1
tablespoon (15 ml) red wine vinegar
¼
cup (60 ml) chicken broth, low sodium
(use more for a thinner sauce)
½
teaspoon (2 ml) kosher salt
1. Preheat oven to 425°F (220°C). Line a baking
pan with parchment paper. Place peppers and
garlic on prepared baking pan.
2. Roast peppers and garlic in oven for
20 minutes. Remove the garlic cloves and place
in a small heatproof bowl. Return tray to oven
and continue roasting peppers for an additional
30 minutes, flipping a few times so peppers are
evenly charred.
3. Once peppers are charred all over, place them
in the bowl with the garlic and cover tightly with
plastic wrap. Allow peppers to cool and steam
at least 30 minutes, so that their skins become
loose. Once cool, peel the skins off the peppers
and garlic.
4. Put the vinegar, peppers, garlic, and salt in the
blender jar. Blend on Low about 10 seconds,
until processed. With the blender still running
on Low, carefully remove the measured pour
lid and slowly pour in the hot broth. Blend until
smooth, about 20 seconds. For a thinner sauce,
pour in more hot broth.
5. Serve over meat, chicken, fish or roasted
vegetables.
Nutritional information per serving [½ cup (125 ml)]:
Calories 41 (8% from fat) • carb. 8g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 413mg
• calc. 12mg • fiber 3g
Crêpe Batter
Extremely versatile, this recipe should be added
to everyone’s collection. Crêpes can be filled with
sweet items (cinnamon-sugar and fruit; whipped
cream and chocolate) or savory (eggs and ham;
vegetables and hollandaise).
Makes about 12, 8-inch (20 cm) crêpes
3
large eggs, room temperature
¼
cup [60 ml (½ stick)] unsalted butter,
melted and cooled to room temperature
¾
cup (175 ml) unbleached, all-purpose flour
½
teaspoon (2 ml) kosher salt
1
tablespoon (15 ml) granulated sugar
1
cup (250 ml) reduced-fat milk,
room temperature
1
teaspoon (5 ml) pure vanilla extract
1
teaspoon (5 ml) unsalted butter,
room temperature
1. Put the eggs, melted butter, flour, salt and sugar
into the blender. With the unit running on Low,
carefully remove the pour lid from the cover of
the blender. Add the milk and vanilla through
the opening. Mix about 15 to 20 seconds, or
until smooth. If time allows, let the batter rest in
the refrigerator for at least 30 minutes. Before
using batter, whisk to re-blend, straining, if
necessary, to remove any lumps.
2. Melt the teaspoon of butter in an 8-inch
(20 cm), nonstick skillet set over medium heat.
Once pan is hot, add a scant ¼ cup (60 ml)
of batter to the pan, moving the batter around
quickly to make a thin coating on the pan. Cook
the crêpe for 2 to 3 minutes, until the edges
just start to brown, and then carefully flip and
finish the other side for an additional minute.
Continue cooking crêpes until there is no more
batter.
3. Serve with sweet or savory fillings of your
choice.
Nutritional information per crêpe:
Calories 92 (52% from fat) • carb. 8g • pro. 3g • fat 5g
• sat. fat 3g • chol. 59g • sod. 129mg
• calc. 36mg • fiber 0g
Raspberry Sauce
Use this sweet, fruity sauce to complement
different desserts, from ice cream to
cheesecake to chocolate.
Makes about 1¼ cups (300 ml)
1
bag [12 ounces (340 g)] frozen raspberries,
thawed
¼
cup (60 ml) granulated sugar
Pinch kosher salt
Pinch grated orange zest
1. Put the ingredient in the order listed, into the
blender jar.
2. Blend on High for about 15 seconds, or until
smooth.
3. Pass through a fine mesh strainer to remove all
of the raspberry seeds.
4. Taste and adjust seasoning accordingly.
Raspberry sauce will keep refrigerated for
about 1 week to 10 days.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 55 (1% from fat) • carb. 14g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 29mg
• calc. 10mg • fiber 1g
* Raw egg warning: Caution is suggested in
consuming raw and lightly cooked eggs due to
the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you
use only fresh, properly refrigerated, clean, grade
A or AA eggs with intact shells, and avoid contact
between the yolks or whites and the shell. For a
lower-cholesterol mayonnaise, and to avoid using
raw eggs, use cholesterol-free egg substitute for
the egg yolk.
