Dualit 88400, Cookbook

Page: 11 / 17

LIME BUTTER
Unctuous and smooth, mayonnaise is
a classic summer accompaniment for
fish and seafood dishes and for
enriching salads.
3 3 e eg gg g y yo ollkkss
1 1 ttb bssp p w wiin ne e vviin ne eg ga arr o orr lle em mo on n jju uiicce e
½ ½ ttssp p ssa alltt
½ ½ ttssp p FFrre en ncch h m mu usstta arrd d
2 28 85 5m mll -- 4 43 30 0m mll ((½ ½ -- ¾ ¾ p piin ntt)) o olliivve e
o oiill,, ssu un nffllo ow we err o oiill o orr a a m miix xttu urre e o off
e ea acch h,, w wh hiicch h ssh ho ou ulld d ffe ee ell w wa arrm m tto o
tth he e tto ou ucch h – – n no ott ffrro om m a a cco olld d lla arrd de err
ssa alltt a an nd d ffrre essh hlly y m miilllle ed d p pe ep pp pe err
• Pour some hot water into your
mixing bowl and put in the eggs,
in their shells, to warm while you
assemble the ingredients
• Drain and dry the bowl and
separate the eggs. Using the
beaters, whisk the yolks for about
2 minutes at high speed until pale
and sticky, adding the vinegar or
lemon juice, salt and mustard as
you go
• Slow the speed and start to trickle
in the oils – this is easiest poured
from a jug. Let each drop be
absorbed before adding the next
• When half the oil has been
incorporated, the rest can be
added a little faster - by the
tablespoon
• Add salt and pepper to taste
• Store in sealed jar in the fridge
until required
• Using the balloon whisk, beat the
butter until white and fluffy
• Stir in the zest, and enough salt,
lime juice and Tabasco to give it a
good flavour
• Scrape it out of the bowl, and lay
in a straight line, approximately
12cm (5 inches) long, on
aluminium foil
• Roll the foil round the lime butter,
to form a sausage.Twist the ends
like a toffee wrapper
• Store in the freezer in a plastic
bag
• To take a slice, cut through the foil
with a hot knife into nice rounds,
½ cm thick (just under ¼ inch)
MAYONNAISE
SAVOURY SAUCES
11