Sunbeam SM8800 StickMaster Ultra, Инструкция пользователя

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13
Whole egg Mayonnaise
Makes: about 1 cup
Preparation: 5 minutes
1 egg
1 egg yolk
1 tablespoon lemon juice
1 tablespoon Dijon mustard
pinch sea salt
¾ cup vegetable oil or olive oil
1. Place egg, yolk, juice, mustard and salt
into the beaker. Using the stick blender,
process until combined.
2. With the motor still running, start to pour
in the oil in a slow, thin stream while
moving the stick blender in a gentle up
and down action. Keep adding the oil until
the mixture and thickened.
3. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
Variation:
Tartar sauce
Makes: about 1 cup
1 quantity whole egg mayonnaise
20g sweet gherkins, roughly chopped
2 tablespoons roughly chopped flat leaf
parsley
2 teaspoons capers
½ teaspoon sugar
1. Combine ingredients into the chopper bowl
attachment. Blend until well combined.
2. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
Garlic aioli
Makes: about 1 cup
Preparation: 5 minutes (+ cooling time)
Cooking: 30 minutes
1 head garlic
Olive oil
1 quantity whole egg mayonnaise
1. Preheat oven to 200ºC. Cut top off garlic
and place onto a baking tray lined with
baking paper.
2. Drizzle garlic with a little oil and bake in
oven for 30 minutes or until garlic is soft;
remove from oven and cool.
3. Place mayonnaise into the chopper bowl
and squeeze the roasted garlic from the
skin into the bowl. Blend until smooth.
4. Transfer to a clean container. Keeps in the
refrigerator for 1 week.
Recipes continued