Cuisinart DLC-XP - Manual (Page 34)

keep for 5 days in the refrigerator, or it may be frozen. If desired,
the cheese and pine nuts may be added just before serving.
Nutritional analysis per tablespoon:
Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g •
sat. fat 3g • chol. 7mg • sod. 265mg • fiber 1g
CREAMY BLUE CHEESE DRESSING
Yield: About 4 cups
Preparation: 10 minutes
1 clove garlic, peeled
1 shallot, peeled
1 cup lowfat buttermilk
3-1/4 cups nonfat yogurt
1-1/2 teaspoons dry mustard
1
teaspoon Worcestershire sauce
1/2 teaspoon white pepper
8 ounces crumbled blue cheese
Dash Tabasco ® – to taste
Blanch the garlic in boiling water for 1 minute to remove the
sharpness. Insert the metal blade. With the machine running,
drop the garlic clove and shallot through the feed tube and
process to chop, 10 seconds. Scrape the work bowl. Add the
buttermilk, yogurt, dry mustard, Worcestershire, and pepper;
process to blend, 10 seconds. Scrape the work bowl. Sprinkle
the crumbled blue cheese over the top. For a chunky dressing,
pulse in the blue cheese, 5-10 pulses. For a smooth dressing,
process for 10-15 seconds. Add Tabasco
® to taste. Chill until
ready to serve; cover and refrigerate any unused portions.
For a richer dressing, substitute 1 cup of mayonnaise for 1 cup
of the yogurt.
Nutritional analysis per 2 tablespoons:
Calories 40 (48% from fat) • carbo. 2g • pro. 3g • fat 0g •
sat. fat 0g • chol. 1mg • sod. 25mg • fiber 0g
BASIC MAYONNAISE
For food safety, mayonnaise should not be made with raw eggs.
It may be made using pasteurized egg products such as Egg
Beaters
® or Simply Eggs ® , or by using a cooked egg method.
With either recipe, take care to properly refrigerate any unused
portions.
COOKED MAYONNAISE
Yield: About 5 cups
Preparation: 5 minutes
8 egg yolks
1/2 cup wine vinegar or lemon juice (may use some of each)
1/2 cup water
3 tablespoons granulated sugar
3 tablespoons dry mustard
1 tablespoon all-purpose flour
4 teaspoons kosher salt
1/2 teaspoon ground white pepper
4 cups canola or other flavorless oil
In a Cuisinart ® 2-quart Non-Stick Saucier, stir together the egg
yolks, vinegar, water, sugar, dry mustard, salt, and pepper. Over
very low heat, stir the mixture constantly until it bubbles in 1 or 2
places. Remove from the heat; let stand 5 minutes. Insert the
metal blade; add the egg mixture to the work bowl. Process for
10 seconds; scrape the work bowl. With the machine running,
add the oil in a very slow, steady stream. (Adding the oil very
slowly is essential to forming a successful emulsion. If the oil is
added too quickly, the emulsion may break down or separate.
)
Process until the mixture is thick and emulsified. Remove from
work bowl, cover and chill completely until ready to use. Keeps
from 3-5 days when properly refrigerated.
Nutritional analysis per serving:
Calories 214 (96% from fat) • carbo. 1g • pro. 1g • fat 23g •
sat. fat 2g • chol. 43mg • sod. 190mg • fiber 0g
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