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HOLLANDAISE SAUCE
Makes: 1.5 Litres
6 egg yolks
2 tablespoons lemon juice
1 teaspoon Tabasco or other hot sauce
½ teaspoon Dijon mustard
250g butter, chopped
Salt and freshly ground black pepper, to taste
1. Place egg yolks, lemon juice, Tabasco and
Dijon mustard into the jug and secure the
lid.
2. Select the SAUCE function. Press START.
3. After 5 minutes, add the butter through
the hole in the lid.
4. When the sauce is finished, season to taste
with salt and pepper. Serve immediately.
CREAM ANALGISE
Makes: 1 Litre
5 egg yolks
1 cup milk
1 cup thickened cream
½ cup caster sugar
1 teaspoon vanilla extract
1. Place all ingredients into the jug and
secure the lid.
2. Select the SAUCE function. Press START.
3. Serve.
CHOCOLATE GANACHE
Makes: 1½ cups
300g chocolate (milk, white or dark), broken
into pieces
¾ cup thickened cream
1. Place all ingredients into the jug and
secure the lid.
2. Select the SAUCE function. Press START.
3. Serve.
TOMATO AND BASIL SAUCE
Makes: 5 cups
800g vine-ripened tomatoes, quartered
3 garlic cloves, thinly sliced
1 red onion, quartered
¼ cup fresh basil leaves, torn
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 teaspoon caster sugar
½ teaspoon chilli flakes
Salt and freshly ground black pepper, to taste
1. Place all ingredients into the jug and
secure the lid.
2. Select the SAUCE function. Press START.
3. Season to taste with salt and pepper.
Serve.
Recipes - continued