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For a “one egg” batch of
basic mayonnaise made
with pasteurized liquid
eggs, place 1/4 cup pas-
teurized liquid eggs, 2
tablespoons 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 veg-
etable oil to the small push-
er and allow to drip
through. The mixture will
form a thick emulsion. For
variation, you may experi-
ment with using flavored
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 must be
absolutely clean. Add 3
or more egg whites (up to 6
large egg whites) and
press the ON button. 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 pro-
cessing until the egg whites
hold their shape, about
1-1/2 to 2-1/2 minutes.
To whip cream:
Processor whipped cream
holds its shape very well. It
is good for decoration or as
a topping; however, it will not
whip to the light, fluffy
consistency obtained by
methods that beat in more
air. Chill the cream well
before starting. Process
continuously using the ON
button, until it begins to
thicken. Then add sugar
as desired and continue
processing, watching
carefully for the desired
consistency.
For consistently reliable
results, add 2 tablespoons
(30 ml) of nonfat dry milk
for every cup of cream
before whipping.
To make crumbs
and crumb crusts:
Cut or break bread, crack-
ers or cookies into 1-inch
pieces and place in work
bowl. Press the ON button
and process continuously
until pieces reach the
desired texture. For sea-
soned crumbs, chop pars-
ley or other fresh herbs
with the crumbs. For but-
tered crumbs, process until
the dry crumbs are of the
desired texture, then
dribble melted butter
through the small feed tube
opening while the machine
is running. For crumb
crusts, process crackers or
cookies as described
above. Add sugar, spices
and butter, and cut into
pieces as specified by your
recipe. Process until well
combined.
To make pastry:
Combine unbleached
all-purpose flour, salt and
pieces of very cold butter
in the work bowl. Process
to the consistency of corn-
meal. Sprinkle evenly with
the minimum amount of
cold liquid in the recipe.
PULSE 5 or 6 times. The
dough should begin to hold
together when pressed. If it
is still dry and crumbly, add
more water – 1 teaspoon
at a time – until the dough
holds together easily. Do
not let the dough form a ball
in the processor or it will be
overworked and tough.
Form into a round disc, one
inch thick, and wrap in
plastic wrap. Refrigerate for
1 hour before using, or
double wrap and freeze for
later use.
To make quick breads
and cakes that use baking
powder and/or soda:
The most important rule
for success is not to
overmix after adding the
flour. The ingredients for
these soft doughs should
be cold, except butter. If
the recipe calls for chopped
ingredients like lemon peel
or nuts, chop them first
while the work bowl is
clean and dry, then set
aside until needed.
Put dry ingredients like
flour, salt and leavening in
the work bowl and process
with the metal blade for
5 seconds to mix.
Remove and reserve the
dry ingredients.
Add the eggs and sugar
to the work bowl and, using
the ON button, process to
mix, letting the machine run
about 1 minute. Next, add
butter at room temperature
and cut into 1-inch pieces.
Run machine continuously
for a minute, until the butter
is thoroughly mixed with the
sugar and eggs. Then add
flavoring and liquid – vanilla,
spices, cocoa, etc. Process
until mixed. Add the dry
ingredients to the work bowl.
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