Cuisinart Elite DLC-XPN - Manual (Page 79)

8
BASICS
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed gr eens or drizzle over grilled chicken.
¼
CUP RED WINE VINEGAR
1 TEASPOON D IJON - STYLE
MUSTARD
¼ CUP FRESH PARSLEY
½
TEASPOON DRIED BASIL
½
TEASPOON DRIED THYME
½
TEASPOON DRIED MARJORAM
½ TEASPOON KOSHER SALT
¼
TEASPOON GROUND
WHITE PEPPER
¾
CUP EXTRA VIRGIN OLIVE OIL
Makes 1 cup
Approximate pr eparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor . Add the vinegar, mustar d,
parsley and remaining herbs and spices and pr ocess to
combine and roughly chop. W ith machine running, slowly pour
the olive oil through the feed tube until all ingr edients are
homogenous, about 3 minutes.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
BASIC MAYONNAISE
T aste the dif ference in homemade mayonnaise.
4 LARGE EGG YOLKS *
½
TEASPOON KOSHER SALT
2
TABLESPOON
D
IJON
-
STYLE
MUSTARD
2
TEASPOON FRESH LEMON
JUICE OR WHITE WINE VINEGAR
2
TO
2½
CUPS VEGETABLE OR
CANOLA OIL
,
DIVIDED
Makes about 3 cups
Approximate pr eparation time: 5 to 10 minutes
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. W ith
the machine running, add ¼ cup of the oil through the feed
tube, drop by dr op, being sure each dr op 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 oil until thick, about 1 minute.
T aste and adjust seasoning accor dingly.
For fresh herb mayonnaise: pr ocess ¹∕³ cup fir mly packed fresh
herbs (i.e., parsley, dill, tarragon, basil, etc.), stems r emoved,
with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. T o r educe this risk, we recommend you use only fr esh,
properly r efrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
For lower-cholester ol mayonnaise, and to avoid using raw
eggs, Egg Beaters
®
may be substituted for the egg yolks.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g