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56
Thousand Island Dressing
Makes approx. 2 cups
INGREDIENTS
1 tablespoon white wine vinegar or Champagne vinegar
1 large egg
Kosher salt and freshly ground pepper
1 cup vegetable or olive oil
3 tablespoons store-bought relish
5 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 tablespoons minced red onion
1 tablespoon chopped flat-leaf parsley
METHOD
1 Chop the parsley in the Mini bowl of your processor and set aside.
Add the onion to your mini bowl and pulse until minced. Remove the
mini bowl and set aside.
2 Place the vinegar, egg, and salt and pepper to taste into the large
bowl of your food processor fitted with the Processing Blade. Turn
the machine on and slowly drizzle in the oil through the feed tube.
Continue to run the machine until all of the oil has been added.
When you have a thick mayonnaise, stop beating and stir or whisk in
the remaining ingredients. Blend well and refrigerate in a jar or
covered bowl until ready to use. It will keep for a week.
Recipe courtesy Wolfgang Puck
55
Asian Vinaigrette
Makes 1/2 cup
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1 In your food processor fitted with the Processing Blade mix together
the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.
2 Season to taste with salt and pepper. Reserve until ready to use.
Recipe courtesy Wolfgang Puck
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 55