MAGIMIX Ma Cuisine, Instructions For Use Manual

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31
1. Chop the shallots
and tarragon in the mini bowl (4-5 pulses).
2. Transfer to a small, thick-bottomed saucepan
and add the vinegar, salt and pepper.
Reduce* by half over a lower heat.
3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.
4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired
consistency.
Chef’s tip:
delicious with grilled red meat.
1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is
finely chopped.
2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl.
3. Process briefly to mix and leave to cool before serving.
1. Make the mayonnaise
according to the recipe on p. 28.
2. Add all the other ingredients.
Pulse 5-6 times or until the mixture is smooth.
Chef’s tip: a classic accompaniment for prawns and avocados.
SAUCES & APPETIZERS
1. Chop the gherkins,
capers, onion and herbs in the mini bowl. Set aside.
2. Make the mayonnaise
according to the recipe on p. 28.
3. Add the chopped ingredients
and pulse 2-3 times to incorporate them.
Season to taste.
Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc.
Béarnaise sauce Mint sauce
Cocktail sauce
Tartar sauce
Preparation: 10 min Cooking: 10 min Preparation: 5 min
Preparation: 10 min
Preparation: 5 min
100g butter
50ml cider vinegar
2 egg yolks
2 shallots
2 sprigs tarragon
Salt & pepper
1 bowl of mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcestershire sauce
1 tbsp thick crème fraîche
2 drops Tabasco
®
1 bunch fresh mint
3 tbsp boiling water
2 tbsp caster sugar
5 tbsp white wine vinegar
Ingredients for 1 bowl of mayonnaise
4 gherkins
1 spring onion
2 tbsp capers
Fresh parsley, chives and chervil
Salt & pepper
1 bowl
1 bowl
1 bowl
1 bowl