Catler FP 8010 - Manual (Page 52)

R17
QUICK BEARNAISE SAUCE
Makes approximately 4 cups
INGREDIENTS
4 × 60g eggs
1 /
4
cup tarragon or herbed vinegar
250g butter
METHOD
1. Assemble the food processor using the
quad blade.
2. Place eggs into the processing bowl.
3. Heat vinegar in a small saucepan until
boiling. With the motor running slowly
add the hot vinegar through the feed
chute.
4. Melt the butter in a small saucepan until
just bubbling, do not boil. With the motor
running slowly add the butter through
the feed chute and process until thick
and creamy.
Serve Bernaise Sauce with roast beef or
barbecued meats.
Variation – Hollandaise Sauce:
Substitute the vinegar with lemon juice.
PESTO
Makes approximately 2 cups
INGREDIENTS
125g Parmesan cheese
4 cups fi rmly packed basil leaves (approx.
2 bunches)
1 cup/125g pinenuts
4 cloves garlic, peeled
1 /
2
cup olive oil
1 tablespoon lemon juice
METHOD
1. Assemble the food processor using the
fi ne grating disc.
2. Finely grate the Parmesan cheese and
remove from processing bowl.
3. Reassemble the food processor using the
quad blade.
4. Place basil, pinenuts, garlic and grated
cheese into the processing bowl. With
the motor running, slowly add oil and
lemon juice through the feed chute until
ingredients are fi nely chopped and just
combined.
Serve Pesto tossed through hot pasta or with
char-grilled meats.
RECIPES