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VEGETABLE, SALADS AND ACCOMPANIMENTS
QUICK BEARNAISE SAUCE
Makes approximately 4 cups
INGREDIENTS
4 x 60g eggs
¼ cup tarragon or herbed vinegar
250g butter
METHOD
3. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
4. Place eggs into the processing bowl.
5. Heat vinegar in a small saucepan until
boiling. With the motor running slowly add
the hot vinegar through the food chute.
6. Melt the butter in a small saucepan
until just bubbling, do not boil. With
the motor running slowly add the butter
through the food chute and process until
thick and creamy.
Serve Bernaise Sauce with roast beef or
barbecued meats.
Variation – Hollandaise Sauce:
• Substitute the vinegar with lemon juice.
PESTO
Makes approximately 2 cups
INGREDIENTS
125g Parmesan cheese
4 cups firmly packed basil leaves (approx. 2
bunches)
1 cup/125g pinenuts
4 cloves garlic, peeled
½ cup olive oil
1 tablespoon lemon juice
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the fine grating disc.
2. Finely grate the Parmesan cheese and
remove from processing bowl.
3. Reassemble the Kitchen Wizz™ Food
Processor using the processing blade.
4. Place basil, pinenuts, garlic and grated cheese
into the processing bowl. With the motor
running, slowly add oil and lemon juice
through the food chute until ingredients are
finely chopped and just combined.
Serve Pesto tossed through hot pasta or with
char-grilled meats.
PEANUT BUTTER
Makes approximately 1 cup
INGREDIENTS
2 cups/250g shelled peanuts
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
2. Place peanuts into the processing bowl
and process for approximately 1-2
minutes until mixture becomes smooth
and forms into a ball.
3. Spoon peanut butter into a dry,
sterilized jar and refrigerate. Store in the
refrigerator for up to 2 weeks.