Cuisinart Elite DLC-XPN - Manual (Page 75)

12
BASICS
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Makes 1½ cups
Approximate pr eparation time: 15 minutes
Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the lar ge work bowl of
the Cuisinart
®
Food Processor . Add the yolks, mustard, salt
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. W ith
the machine running, very slowly drizzle ¼ of the hot butter
through the feed tube dr op by drop, being sur e each drop is
incorporated with the yolks before adding the next. This step
should take about 5 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining butter until
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
T aste and adjust seasoning accor dingly. Serve while still war m.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g |
sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
24
TABLESPOONS
(¾
POUND
;
3
STICKS
)
UNSALTED BUTTER
3
LARGE EGG YOLKS
1 TABLESPOON D IJON - STYLE
MUSTARD
½
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY
GROUND BLACK PEPPER
2
TABLESPOONS FRESH LEMON
JUICE
2
OUNCES SHALLOTS OR GREEN
ONIONS
,
TRIMMED AND CUT
INTO
1-
INCH PIECES
3
OUNCES DRAINED SWEET
GHERKIN PICKLES
4
TABLESPOONS FRESH
I
TALIAN PARSLEY
1
TABLESPOON DILL WEED
1 TABLESPOON D IJON - STYLE
MUSTARD
½
TEASPOON DRIED THYME
3
TABLESPOONS DRAINED
CAPERS
1½
CUPS MAYONNAISE
½
CUP NONFAT PLAIN YOGURT
,
DRAINED
*
OVERNIGHT
¹∕ 8 TEASPOON FRESHLY GROUND
BLACK PEPPER
Makes about 2 cups
Approximate pr eparation time: 5 minutes
Insert the large metal chopping blade into the lar ge work
bowl of the Cuisinart
®
Food Processor . Add the shallots,
gherkins and parsley and pulse to chop, about 15 pulses.
Add the dill, mustard, thyme, and capers and pulse 5 times
to chop. Add the mayonnaise, yogurt and black pepper;
pulse to combine, 5 times. Do not overprocess. Refrigerate
until ready to use.
*T o drain yogurt, place in a strainer lined with a cof fee filter or
a yogurt strainer. Cover and let drain until desir ed thickness is
reached.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
TA RT AR SAUCE