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RECIPES USING THE BLENDER - SAUCES
PESTO
INGREDIENTS
1 bunch basil leaves
2 cloves garlic
2 tablespoons lemon juice
125g (4oz) pine nuts
125ml (4 fl oz) olive oil
60g (2oz) grated parmesan cheese
METHOD
1. Place all ingredients into blender jug.
2. Select speed 2/CHOP and blend until
smooth.
3. Transfer mixture to a serving bowl. Chill
until ready to use. Serve with toasted
Turkish bread.
MAYONNAISE
INGREDIENTS
2 egg yolks
1 teaspoon dry mustard
1 tablespoon vinegar
Salt and white pepper, to taste
½ cup (125ml) vegetable oil
METHOD
1. Place egg yolks, mustard, vinegar, salt
and pepper into blender jug.
2. Select speed 1/MIX and blend for 10-15
seconds until light and fluffy.
3. With blender running on speed 3/
BLEND, slowly pour oil through the
inner measuring lid. Blend until
mixture thickens. This should take
about 1 minute.
Mayonnaise variations:
Raspberry: replace 1 tablespoon vinegar
with 1 tablespoon raspberry vinegar.
Garlic: add 2 cloves garlic, peeled and
chopped to the egg yolk mixture.
Herb: add ½ cup chopped mixed fresh
herbs (such as basil, chives, parsley,
thyme) to the prepared mayonnaise.