Catler BL 8011 - Manual (Page 24)

R5
DIPS, DRESSING AND SAUCE
Mayonnaise
Makes approximately 1 cup
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon salt
1 tablespoon lemon juice
½ cup olive oil
½ cup grape seed oil
1. Combine yolks, mustard, salt and lemon
juice into the blender jug. Place lid on
jug. Blend on Low speed until combined.
2. With blender running on Speed 1/
MIX, slowly pour oil through the inner
measuring lid until mixture thickens, this
should take about 1 minute.
3. Transfer to an airtight container and
refrigerate for up to 1 week.
Garlic Aioli
Makes approximately 1 cup
1 whole bunch garlic
2 egg yolk
1 tablespoon lemon juice
1 cup vegetable or olive oil
Salt and pepper, to taste
1. Pre-heat oven to 200°C.
2. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
3. Remove from the oven and allow cooling
slightly. Squeeze garlic from the bulb.
4. Place egg yolks and lemon juice into the
blender jug. Place lid on jug.
5. With the motor running on Speed 1/
MIX slowly pour oil through the inner
measuring lid until mixture thickens, this
should take about 1 minute. Add roasted
garlic and season to taste.
6. Transfer to an airtight container and
refrigerate for up to 1 week.