16
17
2½
tablespoons (40 ml) Champagne vinegar
1
teaspoon (5 ml) Dijon mustard
1
small shallot, halved
¼
teaspoon (1 ml) kosher salt
Pinch ground black pepper
¾
cup (175 ml) extra virgin olive oil
1. Put the vinegar, mustard, shallot, salt and pepper
into the blender jar. Blend on Low until
processed. Slowly add the oil through the
opening while blending on Low (while using the
measuring cap or a dishtowel to shield the
opening to prevent any splatter).
2. Let mixture blend an additional 20 seconds after
all has been added.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 91 (96% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 45mg • calc. 0mg • fiber 0g
Creamy Caesar Dressing
Toss with crispy romaine lettuce, croutons and freshly
grated Parmesan for the quintessential Caesar salad.
Makes about ¾ cup (175 ml)
1
ounce (30 g) Parmesan cheese,
cut in ½-inch (1.25 cm) cubes
1
large garlic clove, peeled
1
large egg yolk*
2
teaspoons (10 ml) Dijon mustard
1
tablespoon (15 ml) white vinegar
(wine or Champagne both work well)
1
tablespoon (15 ml) balsamic vinegar
1
tablespoon (15 ml) fresh lemon juice
1
teaspoon (5 ml) Worcestershire sauce
1
anchovy fillet [or 1–2 teaspoons (5-10 ml)
anchovy paste]
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground
black pepper
1
⁄
3
cup (75 ml) vegetable oil
1
⁄
3
cup (75 ml) extra virgin olive oil
1. Put cheese and garlic into the blender jar. Turn
on High for 5 seconds to chop.
2. Scrape down the sides of the blender jar and
add the yolk, mustard, vinegars, lemon juice,
Worcestershire, anchovy, salt and pepper. Blend
on Low for about 10 seconds to combine.
3. Combine the oils together in a measuring cup
with a pour spout. While running the blender on
Low, slowly pour the oil through the opening in
the lid while using the measuring cup or
dishtowel to shield the opening to prevent any
splatter.
4. Continue running to fully emulsify for a total of
45 seconds.
5. Taste and adjust seasonings. If not using
immediately, place dressing in a covered airtight
container and refrigerate for up to 3 days.
Nutritional information per serving [one tablespoon (15 ml)]:
Calories 109 (94% from fat) • carb. 1g • pro. 1g • fat 12g
• sat. fat • 2g • chol. 25mg • sod. 146mg
• calc. 27mg • fiber 0g
* Raw egg warning: Caution is suggested in
consuming raw and lightly cooked eggs due to the
slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use
only fresh, properly refrigerated, clean, grade A or
AA eggs with intact shells, and avoid contact
between the yolks or whites and the shell. For a
lower-cholesterol mayonnaise, and to avoid using
raw eggs, use cholesterol-free egg substitute for
the egg yolk.
Creamy Dill Dressing
This dressing packs a punch of flavour, perfect for
sliced cucumbers or served with poached salmon.
Allowing it to sit overnight gives the flavours a chance
to fully develop plus the consistency will thicken.
Makes about 3 cups (750 ml)
1
cup (250 ml) buttermilk
1
cup (250 ml) sour cream
½
cup (125 ml) mayonnaise (may use light)
2
⁄
3
cup (150 ml) fresh dill, packed
1
tablespoon (15 ml), plus 2 teaspoons
(10 ml) fresh lemon juice
1
small shallot, about ½ ounce (15 g)
¾
teaspoon (3.75 ml) kosher salt
Pinch freshly ground black pepper
1. Place ingredients in the blender jar in order
listed.
2. Blend on low for about 30 seconds and then
up to High for an additional 10 seconds until
smooth.
3. Dressing can be used right away, but for the
best flavour, allow to rest for at least 30 minutes
so that flavours have the chance to blend and
develop.
Note: Dressing will last up to 1 week stored in the
refrigerator.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 29 (88% from fat) • carb. 1g • pro. 0g • fat 3g
• sat. fat 1g • chol. 4mg • sod. 56mg • calc. 13mg • fiber 0g
Hollandaise Sauce
Fair warning: It is almost too easy to make this classic
and decadent sauce in the Cuisinart
®
blender!
Makes 1 cup (250 ml)
½
cup [125 ml (¼ pound, 1 stick)] unsalted
butter
4
large egg yolks
¼
teaspoon (1 ml) kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1½
tablespoons (25 ml) fresh lemon juice
1. Put the butter into a saucepan set over low heat
until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, run the unit on Low for
about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the pour lid from the cover. Very slowly
drizzle the hot butter through the opening while
using the measuring cup or dishtowel to shield
the opening to prevent any splatter. When
adding the butter, be careful not to add the white
milk solids that will be left on the bottom of the
pan. Once all butter has been added, check
hollandaise for consistency. Use a long, skinny
spatula to stir as some yolk may have
accumulated in the well by the blade. If overall
consistency is too thick, blend in some hot
water, 1 tablespoon (15 ml) at a time, until
desired consistency is achieved.
4. Taste and adjust seasoning accordingly.
5. Serve immediately or transfer hollandaise to
a double boiler to keep warm for serving.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g
• sat. fat 7g • chol. 82mg • sod. 35mg • calc. 6mg. • fiber 0g
Thai Peanut Sauce
This addictive sauce, traditionally used for chicken or
beef satay – is also delicious spooned over steamed
rice or sautéed vegetables.
Makes about 1¾ cups (425 ml)
1
serrano chile, seeded and roughly chopped
1
garlic clove
1-inch (2.5 cm) piece ginger, pee led and cut into
4 pieces
1
cup (250 ml) roasted, unsalted peanuts
½
cup (125 ml) coconut milk
2
tablespoons (30 ml) soy sauce, low sodium
1
tablespoon (15 ml) sesame oil
1
tablespoon (15 ml) rice vinegar
2
teaspoons (10 ml) fish sauce [if you are
using salted peanuts, you may want to
reduce this to 1 teaspoon (5 ml)]
2
tablespoons (30 ml) packed light or dark
brown sugar
1
tablespoon (15 ml) red chile paste
1. Put the chile, garlic and ginger into the blender
jar. Pulse on High 2 to 3 times to finely chop.
Scrape down the sides of the jar.
2. Add the remaining ingredients. Blend on Low
until completely smooth, about 30 to 40
seconds, switching to High for the last 15
seconds.
3. Serve immediately, or store in the refrigerator
for up to one week.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 98 (69% from fat) • carb. 5g • pro. 3g • fat 8g
• sat. fat 2g • chol. 0mg • sod. 125mg • calc. 8mg • fiber 1g
Banana Buttermilk Pancakes
These pancakes lean on the sweet side –
fitting for that special Sunday brunch,
plus the kids will love them.
Makes 16 pancakes
1¾
cups (425 ml) unbleached, all-purpose flour
¼
cup (60 ml) granulated sugar
¼
cup (60 ml) packed light brown sugar
1
teaspoon (5 ml) baking soda
½
teaspoon (2 ml) baking powder
¼
teaspoon (1 ml) kosher salt
