Cuisinart CSB-77 - Manual (Page 23)

CREAMY PARMESAN & ROASTED GARLIC DRESSING
Similar to a Caesar dressing, but made with roasted garlic to
give the dressing a more mellow flavor.
Makes about 1 1 ⁄
3
cups
1 ounce Parmigiano-Reggiano cheese, cut in 1 ⁄
2
-inch cubes
4 cloves roasted garlic*
2 tablespoons fresh lemon juice
2 tablespoons red or white wine vinegar
2 tablespoons lowfat mayonnaise or pasteurized liquid
egg product (such as EggBeaters
® )
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
1 cup extra virgin olive oil
Tabasco
® or other hot sauce (to taste)
Insert the blade assembly in the prep bowl. Place the cheese cubes in the
prep bowl. Pulse to chop, 10 times, then process to chop finely, about
15–20 seconds. Add remaining ingredients to prep bowl. Process for
about 30–40 seconds, until creamy and totally emulsified.
Nutritional analysis per tablespoon:
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.
Place in 375˚F oven for 30–40 minutes, until tender and browned. If you
do not wish to roast the garlic, you may blanch it until tender.
Egg Beaters ® is a registered trademark owned by Nabisco Inc.
MAYONNAISE
Make quick mayonnaise in just moments.
Makes about 1 1 ⁄
4
cups
1 ⁄
4
cup pasteurized liquid egg product (such as EggBeaters ® )
1 tablespoon fresh lemon juice
1 ⁄
2
tablespoon Dijon mustard
1 cup vegetable oil
1 ⁄
4
teaspoon kosher salt
1 ⁄
4
teaspoon ground white pepper
Place all ingredients in mixing container in order listed. Insert blender
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