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TOMATO SAUCE
Makes four servings
1 28-ounce can Italian plum
tomatoes, drained
2 medium shallots, peeled, cut into
1/2 inch pieces
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Place ingredients in blender jar in order
listed. Place cover on blender jar. Turn
blender on and process on purée until
coarsely chopped, about 10-15 seconds.
Turn blender off. Transfer to skillet or
saucepan; simmer over medium-low heat,
stirring occasionally, until thick, about
20-30 minutes.
Note: Purée 20-25 seconds for a
smoother sauce.
Nutritional analysis per serving:
Calories 57 (16% from fat) • carbo. 10g • prot. 2g • fat
1g • sat. fat 0g • chol. 0mg • sod. 312mg
PESTO SAUCE
Makes eight servings
3 ounces Parmesan cheese,
cut into 1/2 inch pieces
3 small garlic cloves, peeled and
quartered
3/4 cup extra virgin olive oil
2 cups fresh basil leaves,
loosely packed
1/4 cup pine nuts
Place cheese in blender jar. Place cover
on blender jar. Turn blender on and blend
on liquefy until finely ground, about 30
seconds. Reserve. Add garlic, and blend
on liquefy until minced, about 15 seconds.
Add remaining ingredients in order listed
including reserved cheese; blend on lique-
fy until combined, about 45-50 seconds.
Turn blender off. Pesto may be stored in
refrigerator, in an airtight container, for up
to 5 days. It also freezes well.
Nutritional analysis per serving:
Calories 262 (89% from fat) • carbo. 2g • prot. 5g • fat
26g • sat. fat 5g • chol. 8mg • sod. 202mg
RASPBERRY SAUCE
Makes eight servings
12 ounces frozen raspberries,
thawed, at room temperature
(about 1-1/2 cups)
1 tablespoon sugar
Place raspberries and sugar in blender jar.
Place cover on blender jar. Turn blender
on and pulse 5 times on purée, then run
continuously on purée until smooth, about
10 seconds. Turn blender off. Strain mix-
ture through a fine sieve. Store in an air-
tight container in the refrigerator. Serve
over ice cream or cheesecake.
Nutritional analysis per serving:
Calories 52 (0% from fat) • carbo. 13g • prot. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 0mg
CLASSIC MAYONNAISE WITH
COOKED EGGS
Makes 1 cup
1 large egg
1 large egg yolk
1/2 teaspoon sugar
1/2 teaspoon flour
1 tablespoon white wine vinegar
1-1/4 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white
pepper
2/3 cup (6 ounces, 175 ml)
vegetable oil
Have ready a pie plate filled with ice
cubes and cold water. Place the whole
egg, egg yolk, sugar and flour in the
blender jar. Place cover on blender jar
and press “On” button. Process on stir
until combined, about 5 seconds. Transfer
to a 7-inch nonstick skillet. Wash the
blender jar, blade and lid with hot water
and soap; dry.
Over medium heat, using a heat-proof
scraper, stir the egg mixture until it thick-
ens to the consistency of a thin custard,
about 1 to 1-1/2 minutes. Stir for 1/2
minute longer, then remove the pan from
the heat and place it in the prepared ice
water bath, stirring the egg mixture until it
is cool.
Add the cooled egg mixture to the blender
jar along with the vinegar, dry mustard,
salt, and pepper. Process on stir to
blend, about 15 seconds. With the
machine running on stir, add the 2/3 cup
of the oil in a very slow, steady stream,
taking about 2 minutes. Hold the meas-
ured pour lid over the opening while
adding the oil to prevent splattering. The
mayonnaise will thicken gradually. Stop
processing once all the oil has been
added and the mixture is emulsified. Chill
for one hour or longer before serving, for
a thicker mayonnaise. Store in an airtight
container in the refrigerator for up to 5
days.
Variation: Cholesterol-Free Mayonnaise:
Substitute 1/2 cup pasteurized liquid egg
substitute for the egg and egg yolk. Omit
the cooking/cooling steps.
Nutritional analysis per tablespoon of Classic
Mayonnaise:
Calories 93 (96% from fat) • carbo. 0g • prot. 1g • fat
10g • sat. fat 1g • chol. 27mg • sod. 77mg