Breville BSB600 - Manual (Page 15)

R7
Basic mayonnaise
1 60g egg
1 ⁄ 4 teaspoon salt
1 teaspoon mustard (optional)
1 ⁄ 2 teaspoon sugar
Pinch cayenne pepper
1
1 ⁄ 2 tablespoons lemon juice
3 ⁄ 4 cup vegetable oil
1. Place the first 6 ingredients into a medium
mixing bowl.
2. Place the Wizz Stick into the ingredients
and blend.
2. With Wizz Stick still blending, gradually
drizzle oil into egg mixture; blend until thick
and smooth.
Flavour variations for mayonnaise
2 tablespoons freshly prepared pesto
Or
2 tablespoons sundried tomatoes, finely diced
1 tablespoon freshly snipped chives
Or
1 teaspoon tandoori paste
1 tablespoon mango chutney
Or
1 ⁄ 2 cup corn relish
1. Blend in a selected flavour variation when
the mayonnaise is thick and smooth.
Spicy tartare sauce
300ml egg mayonnaise
2 tablespoons lime juice
2 small red chillies, chopped
1 teaspoon grated lime rind
3 ⁄ 4 cup chopped pickled gerkins
2 tablespoons freshly snipped chives
2 tablespoons capers, drained
1. Place all ingredients into a medium mixing bowl.
2. Place the Wizz Stick into the ingredients and blend
until smooth.
3. Serve with seafood, fish or steak.
Citrus and coriander dressing
3 ⁄ 4 cup orange juice, freshly squeezed
2 tablespoons lime juice
3 tablespoons sweet Thai chilli sauce
2 tablespoons coriander leaves
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1. Place all ingredients into a medium mixing bowl.
2. Place the Wizz Stick into the ingredients and blend
until smooth.
3. Serve over salad.
Sauces
Tomato and red pepper dip
2 tablespoons olive oil
4 roasted red capsicums,
seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
100g sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chillies
1. Place all ingredients into a large mixing bowl.
2. Place the Wizz Stick into the ingredients and
blend until smooth.
Basic bechamal sauce
3 tablespoons butter
3 tablespoons plain flour
1
1 ⁄ 4 cups milk
Pepper and salt, to taste
1. Melt butter in a small saucepan over
medium heat.
2. Stir in flour and cook for a 1 minute.
3. Remove from heat.
4. Gradually add the milk, using the Wizz Stick
to blend the ingredients.
5. Return to the heat and continue blending
mixture until sauce boils and thickens.
6. Season with pepper and salt, if desired.
Variations:
Cheese sauce
1 cup grated Cheddar cheese,
1 teaspoon English mustard
Herb sauce
3 shallots, thinly sliced
3 tablespoons freshly chopped parsley
1 tablespoon finely snipped dill
Spicy tomato and
bacon pasta sauce
15 Roma Italian tomatoes
2 Spanish onions, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 rashers bacon, finely chopped and
lightly fried
1 ⁄ 4 cup sweet Thai chilli sauce
1 ⁄ 4 cup balsamic vinegar
Freshly ground black pepper
1. Place all ingredients into a large mixing bowl.
2. Place the Wizz Stick into the ingredients and
blend until smooth.
3. Serve hot or cold over cooked pasta of
your choice.
Smoked salmon and dill
pasta sauce
300g smoked salmon
2 tablespoons fresh dill
1 teaspoon grated lemon rind
300ml sour cream
1 tablespoon lemon juice
200g light cream cheese
2 teaspoons French mustard
1. Place all ingredients into a large mixing bowl.
2. Place the Wizz Stick into the ingredients and
blend until smooth.
3. Serve hot or cold over cooked pasta of
your choice.
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R6