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DIPS & SAUCES
SPICY TARTARE SAUCE
Makes approx. 2 cups
INGREDIENTS
300ml egg mayonnaise
2 tablespoons lime juice
2 small red chillies, chopped
1 teaspoon lime rind, grated
3⁄4 cup pickled gerkins, chopped
2 tablespoons chives, chopped
2 tablespoons capers, drained
METHOD
1. Place all ingredients into the blending
jug or a medium mixing bowl.
2. Place the Stick Mixer into the
ingredients and blend until smooth.
3. Serve with seafood, fish or steak.
CITRUS AND CORIANDER DRESSING
Makes approx. 1 ¼ cups
INGREDIENTS
3⁄4 cup orange juice, freshly squeezed
2 tablespoons lime juice
3 tablespoons sweet Thai chilli sauce
2 tablespoons coriander leaves
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
METHOD
1. Place all ingredients into the blending
jug or a medium mixing bowl.
2. Place the Stick Mixer into the
ingredients and blend until smooth.
3. Serve over salad.
OLIVE AND HERB TAPENADE
Makes approx. 1 ½ cups
INGREDIENTS
250g black olives, pitted
2 tablespoons sweet Thai chilli sauce
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons coriander
2 shallots, chopped
METHOD
1. Place all ingredients into the chopping
bowl.
2. Assemble the Stick Mixer on the
chopping bowl and blend the
ingredients until smooth.
3. Serve on warm crusty bread.
BASIC PESTO SAUCE
Makes approx. 1 ½ cups
INGREDIENTS
1 cup fresh basil leaves
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic
¼ cup roasted pine nuts
Freshly ground black pepper
METHOD
1. Place all ingredients into the chopping
bowl.
2. Assemble the Stick Mixer on the
chopping bowl and blend the
ingredients until smooth.