Cuisinart DFP-11 DFP-11 Manual - Page 12

TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADE 10 To make mayonnaise You can make foolproof homemade mayonnaise with your Pro Custom 11™. The work bowl and metal blade must be clean and dry. Foods prepared with raw eggs may contain salmonella or other potentially harmful bacteria. Because egg yolks are a fine growth medium for bacteria, we recommend that you cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled soufflés, chilled chiffons, mousses and other recipes calling for raw egg yolks. For mayonnaise, we recommend using either the "cooked egg" mayonnaise on page 38, or using the following method with pasteurized liquid eggs. For a "one egg" batch of basic mayonnaise made with pasteurized liquid eggs, place 1/4 cup pasteurized liquid eggs, 2 tablespoons wine vinegar or lemon juice, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt and a pinch of ground white pepper in the work bowl. With the machine running, add 1/2 cup of vegetable oil to the small pusher and allow to slowly drip into the mixture while processing. After all the oil has dripped through, add another 1/2 cup of vegetable oil to the small pusher and allow to drip through. The mixture will form a thick emulsion. For variation, you may experiment with using flavored vinegars, adding chopped fresh herbs, dry herbs, or roasted garlic to taste. To make your mayonnaise a little lighter, add some well-drained plain fat-free yogurt to taste. To beat egg whites The work bowl and metal blade must be absolutely clean. Add 3 or more egg whites and press the ON lever. Add about 1 teaspoon of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavor is hardly detectable in cakes or soufflés. Continue processing until the egg whites hold their shape - about 1-1/2 to 2-1/2 minutes. Egg whites may be folded into batters and baked. We do not recommend serving uncooked egg whites. PICK UP 4 COLOR PHOTOS FROM FILM