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Mayonnaise Makes about 1 ¼ cup
2 egg yolks
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 cup olive oil
1. Place both blades into chopper bowl. Place
egg yolks, mustard and 1 tablespoon lemon
juice in the bowl. Place lid firmly on. Pulse
on Speed 1 until combined. Add oil a
tablespoon at a time and process on Speed
2 until well combined. Repeat with oil
until thick creamy.
2. Add remaining lemon juice. Season with
salt and pepper. Pulse on speed 1 until
combined.
3. Store in the refrigerator in an airtight
container for up to 2 weeks.
Variations
• Add crushed garlic to mayonnaise to make
garlic mayonnaise.
• Add finely chopped gerkins, capers and
parsley to mayonnaise to make a tartare
sauce.
Herb crumb 1 ½ cups
3 large slices multi-grain bread, torn
1/4 cup flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon thyme leaves
1 garlic clove, halved
2 tablespoons finely grated parmesan cheese
Salt and pepper, to taste
1. Place both blades into chopper bowl.
Process the bread in batches on Speed 2
until fine crumbs form. Transfer to bowl.
2. Add remaining ingredients. Pulse on Speed
2 until finely chopped.
3. Combine herbs with bread crumbs. Season
with salt and pepper. Use crumbs to coat
veal, lamb cutlets and chicken.
Tip: to coat meat dust lightly in flour, egg and
then crumb mixture.
Recipes continued