Lemon Curd
Makes 2 cups
INGREDIENTS
1/2 cup freshly squeezed lemon juice -- approx. 4 lemons the zest from
the 4 lemons
3 large egg yolks
3 large whole eggs
1 speck salt
1 cup butter – melted
METHOD
1
Insert the black sauce paddle in the pitcher
2
Place all of the ingredients into the saucier and cover with the lid.
3
With the heat switched to on, press the start button.
4
When the Saucier stops, turn the heat button off and turn on for
2 more minutes then press stop button
5
Store in an airtight container for up to 2 weeks
SERVING SUGGESTIONS
Perfect base for a lemon meringue pie. Great for filling cakes, on biscuits,
bagels or toast. Or on a spoon straight from the container!
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
Aioli
Makes 1 1/4 cups
INGREDIENTS
2 large egg yolks
2 tablespoons Champagne wine vinegar
1 teaspoon Dry English Mustard
1 teaspoon kosher salt
4 cloves garlic roasted or minced
1 cup extra virgin olive oil
METHOD
1
Insert the white cream paddle in the pitcher
2
Place all the ingredients except the oil into the Saucier.
Place on the lid.
3
With the heat switched to off, press the start button.
4
After 30 seconds, remove the flavor hatch and slowly drizzle in the oil,
aiming for the plastic protrusion in the center.
5
When all the oil has been added, let the Saucier run for 3 minutes
then press stop button
6
Store in a covered container in the refrigerator for up to 3 days.
SERVING SUGGESTIONS
Serve with crudités or cold meats. Really enhances a roast beef sandwich.
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
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