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R9
Raspberry mayonnaise
6 egg yolks
1 teaspoon French mustard
1 tablespoon lemon juice
1 tablespoon Raspberry vinegar
1
⁄
2
cup peanut oil or vegetable oil
Freshly ground black pepper
1 tablespoon boiling water
1. Whisk together egg yolks, mustard, lemon juice
and vinegar.
2. Pour mixture into blender jug and using speed 1,
blend until light and fluffy.
3. With blender running, slowly pour combined oils
in through inverted measure cup in lid.
4. Blend until mixture thickens.
5. Season to taste with pepper and stir in
boiling water.
6. Transfer to a sterilised, screw top jar.
7. Cover and refrigerate until required.
Variations:
Garlic mayonnaise
Add 3 cloves of minced 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 and Raspberry vinegar with
1
⁄
2
cup chopped mixed fresh herbs (such as basil, chives,
parsley and thyme) and 1 clove garlic, peeled and
chopped. Blend into prepared mayonnaise.
Saucy solutions and marinades
Avocado dressing
1 tablespoon lemon juice
1
⁄
2
cup sour cream
3 tablespoons cream
2 drops Tabasco sauce
1 teaspoon honey
1 avocado, peeled, stoned and chopped
1 clove garlic, crushed
1. Place lemon juice, sour cream, cream, Tabasco
sauce, honey, avocado and garlic into blender jug.
2. Using speed 1, blend until smooth.
Delicious used as dressing with potato salad.
Spicy peach sauce
410g canned sliced peaches
1
⁄
2
cup ginger wine
2 cloves garlic, peeled and diced
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
2 tablespoons light soy sauce
1. Place undrained peaches, ginger wine, garlic,
ginger, chilli, lemon juice, sherry, honey and
soy sauce into blender jug.
2. Using speed 2, blend until smooth.
Serve with grilled chicken.
Creamy zucchini sauce
3 tablespoons oil
60g butter, melted
3 zucchinis, sliced
2 onions, chopped
3
⁄
4
cup cream
Freshly ground black pepper
1
⁄
2
cup grated fresh parmesan cheese
1
⁄
4
teaspoon ground nutmeg
1. Heat oil in a saucepan and cook zucchini and
onions for 4-5 minutes or until tender. Set aside
to cool.
2. Transfer mixture to blender jug, using speed 2,
add remaining ingredients and blend using speed
2 until combined.
3. Return to pan, season to taste with black pepper.
4. Cook sauce over a low heat until it is almost boiling.
Serve sauce immediately with pasta.
R8
BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page R8