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Mayonnaise
Makes: 1½ cups
Preparation: 10 minutes
2 egg yolks
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 cup olive oil
2 tablespoons warm water
1. Place egg yolks, juice, mustard and salt in
the blender jug. Blend on ‘Setting 1’ for
10 seconds or until combined.
2. With the motor operating, gradually add
oil in a thin, steady stream until mixture
thickens. Add water and blend on
“Setting 1” for 10 seconds or until
combined.
3. Taste and season with salt.
Pesto
Makes: about 2 cups
Preparation: 10 minutes
2 bunches green basil, leaves removed
1 cup olive oil
100g toasted pine nuts
½ cup grated parmesan
2 garlic cloves, chopped
1. Place the basil leaves and oil in the jug of
a blender and blend on “Setting 1” for 20
seconds, scrapping down the sides with a
spatula occasionally, or until combined.
2. Add the pine nuts, parmesan and garlic
and blend on ‘Setting 1’ for a further
20 seconds or until a smooth texture is
achieved. Taste and season with salt.
3. Transfer to an airtight container. Cover
surface directly with a layer of plastic
wrap and store in the fridge for up to 5
days.
Variation: Omit 1 bunch of basil and add
200g Tasmanian feta and blend until well
combined.
Recipes – Dips & Sauces (continued)