4. Season with salt and pepper to taste.
5. Store in fridge for up to 2 days.
Raspberry Vinaigrette
1 1/2 cup (375 ml)
fresh raspberries
1/3 cup (80 ml)
olive oil
1/3 cup (80 ml)
grapeseed oil
1/4 cup (60 ml)
white vinegar
1 tbsp (15 ml)
sugar
1 tbsp (15 ml)
lemon juice
1/2 tsp (3 ml)
salt
1. Place all ingredients in the Measuring Cup.
2. Follow the directions in the How to Use the Hand Blender section on
low speed until blended.
3. Change to Speed II until raspberry have liquefied.
4. Keep in the fridge until ready to use.
Hollandaise Sauce
4
egg yolks, large
1 tbsp. (15 ml)
lemon juice
¾ tsp. (4 ml)
salt
2 sticks
butter, unsalted
water,
warm
1. Place the egg yolks, lemon juice and salt in the Measuring Cup.
2. Melt butter until warm, not hot.
3. Add melted butter to the Measuring Cup (only add the butter not the
milk solids at the bottom.
4. Follow the instructions in the How to Use the Hand Blender section on
low speed, keeping the blade on the bottom of the Measuring Cup.
5. Once the mixture starts to emulsify use a gentle up and down motion
until all ingredients thicken.
6. Add a little warm water, 1 tsp./5ml at a time until you reach the
desired consistency.
7. Transfer to a double boiler to keep warm.
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