Filter
Top Products
T E C H N I Q U E S F O R C H O P P I N G A N D
P U R É E I N G W I T H T H E M E T A L B L A D E
10
PICK UP 4 COLOR PHOTOS FROM FILM
To make mayonnaise
You can make foolproof home-
made mayonnaise with your
Pro Custom 11™. The work
bowl and metal blade must be
clean and dry.
Foods prepared with raw eggs
may contain salmonella or other
potentially harmful bacteria.
Because egg yolks are a fine
growth medium for bacteria, we
recommend that you cook them
for use in mayonnaise,
Hollandaise sauce, Caesar salad
dressing, chilled soufflés, chilled
chiffons, mousses and other
recipes calling for raw egg yolks.
For mayonnaise, we recommend
using either the “cooked egg”
mayonnaise on page 38, or using
the following method with pas-
teurized liquid eggs.
For a “one egg” batch of basic
mayonnaise made with pasteur-
ized liquid eggs, place 1/4 cup
pasteurized liquid eggs, 2 table-
spoons wine vinegar or lemon
juice, 1 teaspoon dry mustard,
1/2 teaspoon kosher salt and a
pinch of ground white pepper in
the work bowl. With the machine
running, add 1/2 cup of vegetable
oil to the small pusher and allow
to slowly drip into the mixture
while processing. After all the oil
has dripped through, add another
1/2 cup of vegetable oil to the
small pusher and allow to drip
through. The mixture will form a
thick emulsion. For variation, you
may experiment with using fla-
vored vinegars, adding chopped
fresh herbs, dry herbs, or roasted
garlic to taste. To make your
mayonnaise a little lighter, add
some well-drained plain fat-free
yogurt to taste.
To beat egg whites
The work bowl and metal blade
must be absolutely clean.
Add 3 or more egg whites and
p ress the ON lever. Add about
1 teaspoon of lemon juice or
vinegar for every egg white.
Vinegar makes stiffer whites;
its flavor is hardly detectable
in cakes or soufflés. Continue
p rocessing until the egg whites
hold their shape - about 1-1/2 to
2-1/2 minutes.
Egg whites may be folded into
batters and baked. We do not
recommend serving uncooked
egg whites.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 13