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BASICS
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
¼ CUP RED WINE VINEGAR
1 TEASPOON DIJON-STYLE
MUSTARD
¼ CUP FRESH PARSLEY
½ TEASPOON DRIED BASIL
½ TEASPOON DRIED THYME
½ TEASPOON DRIED MARJORAM
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND
WHITE PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL
Makes 1 cup
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fiber 0g
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
4 LARGE EGG YOLKS*
½ TEASPOON KOSHER SALT
2 TABLESPOON DIJON-STYLE
MUSTARD
2 TEASPOON FRESH LEMON
JUICE OR WHITE WINE
VINEGAR
2 TO 2½
CUPS VEGETABLE OR
CANOLA OIL, DIVIDED
Makes about 3 cups
Approximate preparation time: 5 to 10 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, add ¼ cup of the oil through the feed
tube, drop by drop, being sure each drop is incorporated with
the yolks before adding the next. This step should take about
5 minutes. Once the mixture is emulsified and homogenous,
slowly add remaining oil until thick, about 1 minute. Taste and
adjust seasoning accordingly.
For herb mayonnaise: process ¹∕
³
cup firmly packed fresh herbs,
stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters
®
may be substituted for the egg yolks.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 10g
|
sat. fat 1g
|
chol. 17mg
|
sod. 38mg
|
calc. 2mg
|
fiber 0g