Red Wine Vinaigrette
METHOD
1. In the Mixing Cup of the Drink Mixer, combine the vinegar, lemon juice, sugar, and mustard. Mix on low speed for about 30
seconds, or until well-blended. With the machine running, slowly drizzle in the oil to emulsify the vinaigrette. Season the
vinaigrette to taste with salt and pepper.
Makes: 1 cup
INGREDIENTS
Make-Ahead: The vinaigrette can be made up to 1 week ahead, covered and refrigerated.
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper
Prep Time: 3 minutes
Cook Time: 0 minutes
Herb and Cheese Omelet
METHOD
1.
2.
3.
4.
In the Mixing Cup of the Drink Mixer, combine the eggs, cream, and salt. Mix on low speed for about 30 seconds, or until
well-blended and frothy.
Heat a medium nonstick skillet over medium heat. Add the butter and swirl to coat the pan. When the butter is melted
and foaming, pour in the egg mixture. Do not stir for 30 seconds. Swirl the pan back and forth while gently stirring the
egg mixture with a silicone spatula for about 1 minute, or until large curds form.
Reduce the heat to medium-low and cook the omelet, without stirring, for about 1 minute, or until the omelet is mostly
set but slightly runny on top. Sprinkle the herbs over the top and lay the cheese across the top third of the omelet.
Tilt the pan at a 45-degree angle and, using the spatula, gently fold the omelet over 2 to 3 times and transfer to a plate.
Garnish the omelet with chopped chives and serve.
Serves: 1
INGREDIENTS
Make-Ahead: The egg and cream mixture can be made up to 3 hours ahead, covered and refrigerated.
3 large eggs
2 tablespoons heavy cream
3/4 teaspoon kosher salt
1 tablespoon butter
1 teaspoon chopped fresh chives, plus more for garnish
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 ounce soft cheese, such as Boursin
Prep Time: 1 minute
Cook Time: 5 minutes
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