Cuisinart SMARTPOWER DUET BFP-603 - Manual (Page 17)

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7. Adjust seasoning to taste.
Nu tritio na l in fo rm ation pe r s erv in g ( ¼ c up ):
Cal ori es 33 (27 % fr om fat ) • car b. 6 g • pro . 1g • fa t 1g • sa t. f at 0g
• ch ol. 0m g • so d. 1 63m g • cal c. 1 5m g • fib er 1g
Ho llan da ise S auce
Mak es 1 cu p
½ cu p (¼ po un d, 1 st ic k) un sa lte d b utt er
4 la rg e e gg yo lk s
¼ te asp oo n ko sh er sa lt
pin ch gro un d m ust ard
pin ch fre sh ly gro un d b la ck pe pp er
1½ ta ble sp oo ns fre sh le mo n ju ic e
1. Put the butter into a saucepan set over low heat until butter is melted and
reaches a bubbling boil.
2. While the butter is melting, put the remaining ingredients into the blender jar.
About a minute before adding the butter, run the unit on Low for about 30
seconds to combine.
3. With the blender still running on Low, carefully remove the pour lid from the
cover. Very slowly drizzle about 1 tablespoon of the hot butter through the
opening and blend about 15 seconds to fully combine, then very slowly drizzle
the remaining butter. Once all butter has been added, replace the pour lid and
continue blending for 45 to 60 seconds. Run until thickened.
4. Adjust seasoning as desired. Serve while still warm.
No te: To minimize splatter, use a dish towel to shield the opening when
pouring in butter.
Nu tri tion al i nfor mat ion p er se rvi ng (1 ta blesp oon ):
Cal ori es 114 (97 % fr om fat ) • car b. 0 g • pro . 1g • fa t 12 g • sat . fa t 7g
• ch ol. 82m g • so d. 3 5m g • cal c. 6 mg . • fib er 0g
Pest o
Mak es ab out ½ cu p
1 ou nc e P arm esa n, cu t in to ½-i nc h p ie ce s
¼ cu p p in e n uts , lig htl y to ast ed
2 ga rlic clo ve s
½ te asp oo n ko sh er or se a sa lt
1 cu p ti gh tly pa cke d fr esh ba sil le ave s, un ble mis he d
(a bo ut 1 o un ce )
pin ch fre sh ly gro un d b la ck pe pp er
¹∕³ cu p e xtr a vi rg in oliv e o il, div id ed
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
cheese into the work bowl. Pulse about 5 times on High, and then process on
High continuously for about 20 seconds, or until ground (it does not have to be
extra fine, for it will be blended more with the rest of the ingredients). Remove
and reserve.
2. Put the nuts into the work bowl. Pulse on High about 5 times. Add the garlic
and salt to the chopped nuts. Process for about 5 seconds on High. Scrape
down the bowl. Add the basil, pepper and half of the olive oil. Pulse a few
times, and then run continuously on High until mostly smooth. Scrape down.
Add the reserved cheese and process until combined.
3. While running on High, add the remaining oil through the drizzle hole in the
food pusher. Process until desired consistency is achieved.
4. To store the pesto, transfer to a glass jar or bowl, tap to remove all air bubbles
and even out the surface. Float a layer of olive oil on top; cover with plastic
wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it
may be frozen.
Nu tri tion al i nfor mat ion p er se rvi ng (1 ta blesp oon ):
Cal ori es 125 (9 0% fro m fa t) • car b. 1 g • pro . 2g • fa t 13 g • sat . fa t 2g
• ch ol. 2m g • so d. 1 90 mg • ca lc. 52m g. • fib er 0g
Bas ic Vin aigr ett e
Thi s s im ple vi nai gre tte is p erf ect ov er a s ala d o f m ixe d g ree ns and fr esh
veg eta ble s. S ub stit utin g 1 ½ t eas po ons o f h erb es de Pro ven ce for the
co mb ine d b asi l/th ym e/m arjo ram is an ea sy way to ch ang e it up a bit, an d
sav es on the am oun t o f d rie d h erb s y ou nee d t o h ave o n h and .
Mak es ab out 1 cu p
¼ cu p re d w in e vi ne ga r
1 te asp oo n D ijo n-s tyl e m ust ard
¼ cu p fr esh pa rsl ey
½ te asp oo n d rie d b asi l
½ te asp oo n d rie d th ym e
½ te asp oo n d rie d m arj ora m
¼ te asp oo n g ro un d w hit e p ep pe r
½ te asp oo n ko sh er sa lt
¾ cu p e xtr a vi rg in oliv e o il
1. Insert the chopping blade into the food processor; fit onto motor base.