26
and cayenne until blended, about 1 minute.
Scrape the work bowl. With the machine run-
ning, add the olive oil slowly, taking about
30 seconds to add the entire 2 tablespoons
(30 ml) . Scrape the work bowl. With the
machine running, add the vegetable oil to
the small pusher, onequarter cup (50 ml) at a
time, and allow the oil to drip slowly into the
emulsion. The mayonnaise will thicken as the
oil is added. Taste and adjust seasonings as
necessary. Remove to a container, cover, and
keep refrigerated. Keeps 3 to 4 days refriger-
ated.
Preparation: 15 – 20 minutes
Nutritional analysis per serving:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g
Basic Vinaigrette
This basic vinaigrette is perfect for a
crisp green salad.
Makes about 3/4 cup (175 ml)
1
clove garlic, peeled
2
tablespoons (30 ml) Dijon-style
mustard
¼
cup (50 ml) wine vinegar
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground
pepper
1
/
3
cup (75 ml) extra virgin olive oil
1
/
3
cup (75 ml) vegetable oil
Insert the metal blade. With the machine run-
ning, drop the garlic through the feed tube
and process to chop, 10 seconds. Scrape the
work bowl. Add the mustard, vinegar, salt,
and pepper. Process to combine, 10 seconds;
scrape the work bowl. With the machine run-
ning, add the oils in a slow, steady stream,
about 45 seconds. Process until emulsified.
Refrigerate unused portions; bring to room
temperature before using. Process for 10 sec-
onds to emulsify if separation has occurred.
Note: Basic Vinaigrette may be modified by
changing the flavour of the vinegar, mustard
or oil. Try using fresh lemon juice and a little
honey for a honey-mustard vinaigrette. Add
fresh herbs, sun-dried tomatoes, or pesto for
other flavour changes.
Preparation: 5 minutes
Nutritional analysis per tablespoon (15 ml):
Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12 g
sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g
Pesto
Our pesto is lower in fat than traditional pes-
tos, and just as flavourful.
Makes 3/4 cup (175 ml)
1
ounce (28 g) Reggiano
Parmesan,cut in ½ inch (1.25 cm)
pieces
1
clove garlic
2
cups (500 ml) packed fresh basil
leaves, washed and dried
2 to 4 tablespoons (30 to 60 ml) extra
virgin olive oil
2
tablespoons (30 ml) lightly
toasted pine nuts or walnuts
¼
teaspoon (1 ml) salt
Insert the metal blade. With the machine run-
ning, drop the cheese down the feed tube and
process to chop, about 10 seconds. Remove
and reserve. With the machine running, drop
the garlic clove down the feed tube; process
to chop, about 5 seconds. Scrape down the
sides of the work bowl. Add the basil to the
work bowl. Pulse to chop, 20 to 30 times.
Scrape down the sides of the work bowl. With
the machine running, add the olive oil to taste
in a slow drizzle. Scrape down the sides of
the work bowl, add the reserved cheese, pine
nuts and salt, pulse to incorporate and chop
the nuts. Transfer to a jar to store. Let rest
for about 30 minutes before using, to allow
the flavours to blend. Refrigerate to store,
with a layer of olive oil poured over the top to
prevent discolouration. Keeps 5 days in the
refrigerator, or may be frozen.
Preparation: 5 to 10 minutes
Recipe analysis per 1/2 tablespoon (7 ml) serving:
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g
sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g
