Sunbeam PBT3000, User Manual, Page: 14 / 30

12
Mayonnaise
Makes: 1½ cups
Preparation: 10 minutes
2 egg yolks
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 cup olive oil
2 tablespoons warm water
1. Place egg yolks, juice, mustard and salt
in the blender jug. Blend on ‘Setting low’
for 10 seconds or until combined.
2. With the motor operating, gradually add
oil in a thin, steady stream until mixture
thickens. Add water and blend on “Setting
low” for 10 seconds or until combined.
3. Taste and season with salt.
Pesto
Makes: about 2 cups
Preparation: 10 minutes
2 bunches green basil, leaves removed
1 cup olive oil
100g toasted pine nuts
½ cup grated parmesan
2 garlic cloves, chopped
1. Place the basil leaves and oil in the jug
of a blender and using the pulse setting,
pulse for 20 seconds, scrapping down the
sides with a spatula occasionally, or until
combined.
2. Add the pine nuts, parmesan and garlic
and blend on ‘Setting low’ for a further
20 seconds or until a smooth texture is
achieved. Taste and season with salt.
3. Transfer to an airtight container. Cover
surface directly with a layer of plastic
wrap and store in the fridge for up to 5
days.
Variation: Omit 1 bunch of basil and add
200g Tasmanian feta and blend until well
combined.
Auto Clean Blender Recipes (continued)