FRENCH VINAIGRETTE DRESSING
2 teaspoons salt
1 teaspoon white pepper
1
⁄
4
teaspoon sugar
1
⁄
2
teaspoon dry mustard
1 tablespoon lemon juice
1 garlic clove
5 tablespoons tarragon vinegar
1
⁄
2
cup vegetable oil
2 tablespoons olive oil
1 egg
1
⁄
2
cup half and half
Combine all ingredients and blend to desired consistency using the
stainless blending attachment.
CREAM OF BROCCOLI SOUP
1
⁄
2
cup butter
1
⁄
2
cup chopped onions
1 pound chopped broccoli
1
⁄
2
cup flour
1 quart heated chicken stock
1 cup milk
1
⁄
4
cup heavy cream
Sea salt and white pepper to taste
Melt butter in a medium saucepan over low heat. Chop onions using
the optional chopper attachment. Add onions and broccoli and sauté
for about 10 minutes or until onions are softened. Stir in flour to form a
roux and cook on low heat for 5 minutes, stirring constantly. Pour heat-
ed chicken stock into the pan, whisking into the roux. Bring to a sim-
mer and cook for about 15 minutes, stirring frequently. Remove the pan
from the cooking surface. Place the hand blender stainless steel blend-
ing attachment into the soup and blend until smooth. Add milk, cream,
and seasonings and slightly blend again. Return the pan to the heat
and thoroughly warm, but do not boil.
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