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Tartare Sauce
1 quantity of mayonnaise
½ small gherkin, roughly chopped
2 sprigs parsley
1 teaspoon capers, drained
1 teaspoon lemon juice
½ teaspoon sugar
1. Place all ingredients into a bowl.
2. Using the StickMaster, process until
combined and finely chopped.
Serve chilled with seafood.
Easy Bernaise Sauce
1 eshallot, roughly chopped
2 tablespoons tarragon vinegar
1 tablespoon white wine
1 tablespoon water
6 peppercorns
1 bay leaf
2 egg yolks
250g butter, heated until bubbling
1. Place eshallot, vinegar, water, peppercorns
and bay leaf into a small saucepan and
simmer until liquid reduces to one third.
Strain.
2. Combine liquid and egg yolks into a bowl.
Using the StickMaster, process until
combined.
3. Gradually add hot butter while processing
using a brisk up and down action until
mixture is thick and creamy. DO NOT
OVER PROCESS. Serve over steaks or
steamed vegetables.
Breakfast Shake
1 cup milk
¹/
³
cup natural yogurt
125g fresh fruit (strawberries, passionfruit,
banana), chopped
1 tablespoon wheat germ or bran
1. Place all ingredients into the large beaker.
2. Using the StickMaster process until
smooth.
Banana Smoothie Serves 2
1 ripe banana, peeled and roughly chopped
50g natural yogurt
1 scoop vanilla ice cream or frozen yogurt
1 cup chilled milk
1 tablespoon honey
1. Place all ingredients into a large jug.
2. Using the StickMaster, process until
smooth and frothy.
Vanilla Milkshake Serves 2
1 cup chilled milk
2 scoops vanilla ice cream
¼ teaspoon vanilla essence
1. Place all ingredients into a large jug.
2. Using the StickMaster, process until
frothy.
Variations
Chocolate
Add 1-2 tablespoons chocolate flavoured
syrup.
Strawberry
Add ½ cup fresh strawberries or 1 tablespoon
strawberry flavoured syrup.
Recipes continued
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