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SAUCES & BATTERS
RASPBERRY MAYONNAISE
Makes approx. 2 cups
INGREDIENTS
6 egg yolks
1 teaspoon French mustard
1 tablespoon Raspberry vinegar
¾ cup grapeseed oil
¾ cup peanut oil
Freshly ground black pepper
1 tablespoon boiling water
METHOD
1. Whisk together egg yolks, mustard,
lemon juice and vinegar.
2. Pour mixture into blender jug, select
speed 1, and blend until light and fluffy.
3. With motor running, remove the inner
measuring cup, slowly pour combined
oils in and blend until mixture thickens.
4. Season to taste with pepper and stir
in water.
5. Transfer to a sterilised, screw top jar. Cover
with lid and refrigerate until required.
Variations
GARLIC MAYONNAISE
Add 6 cloves of peeled and chopped garlic
cloves to the egg yolk mixture and replace
lemon juice with lime juice and raspberry
vinegar with tarragon vinegar.
HERBED MAYONNAISE
Replace lemon juice with raspberry vinegar
with ½ cup chopped mixed fresh herbs
(such as basil, chives, parsley and thyme)
and 1 clove garlic, peeled and chopped.
Blend into prepared mayonnaise.
BEER BATTER
Makes approx. 2 cups
INGREDIENTS
½ cup beer (such as Coopers)
1 cup/250ml soda water
1½ cups/375g plain flour
METHOD
1. Place beer, soda water then flour into
blender jug, select speed 3 and blend
until smooth.
2. Use to coat seafood or poultry.
TEMPURA BATTER
Makes approx. 2 cups
INGREDIENTS
1 x 60g egg
1 cup/250ml iced water
1½ cups/225g plain or tempura flour
METHOD
1. Place the egg and water into the blender
jug, mix on speed 3 to combine.
2. Add the flour into the blender, mix
using the pulse function until almost
combined. Do not over-mix, as the batter
will not flake. The batter should have
some small lumps of flour remaining.