bamix Rezepte - Manual (Page 31)

Sauces
Mayonnaise
1 egg (or 1 egg yolk)
1 tsp. lemon juice
1 tsp. herb vinegar
1 pinch salt
1 pinch pepper
1 1 /
2
– 2 cups oil
1 tsp. French mustard
Put all the ingredients except the oil in a jug (not too large) and
blend well with the WHISK. Then add the oil in a thin, steady stre-
am (not drop by drop), processing all the time, until the mayonnai-
se has reached the required consistency. To achieve perfect
results, all ingredients should be at the same temperature.
Another method:
Put all the ingredients, of which at least a quarter should be oil, in
a tall, narrow jug. Stand the mixer with the WHISK attachment for
at least 5 seconds on the bottom of the jug and let it run. When
all the ingredients are well blended with the oil, hold the jug at an
angle and slowly work from the bottom of the jug to the top.
Repeat until the proper consistency is reached.
Sauce rémoulade
2 hard-boiled eggs
1 raw egg-yolk
1 /
8
ltr. oil = 0.125 ltr.
2 tbsps. vinegar or lemon juice
1 tsp. French mustard
1 small onion
1 tbsp. capers
2 small gherkins
1 – 2 anchovies (soaked)
Mixed herbs
1 /
8
ltr. sour cream = 0.125 ltr.
Use the WHISK to beat up the egg-yolk, oil and salt till frothy. Then
use the MINCER to chop up all the other ingredients into the mix-
ture. Serve with cold roast, fish, etc.
31