Cuisinart DLC-1 Instructions and Recipes - Page 10

CLASSIC MAYONNAISE 2 large egg yolks 1 tablespoon red-wine vinegar 1 teaspoon mustard, preferably Dijon-style 1/8 teaspoon freshly ground white pepper 1/8 teaspoon salt 2/3 cup (6 ounces, 175 ml) vegetable oil Insert blade using BLUNT edge. Add all ingredients except oil to Prep Bowl. Mix at HI speed to blend, about 15 seconds. With machine running at HI speed, gradually add oil to one of the recessed areas in the cover so that oil flows through the feed hole in a slow, steady stream.* The mayonnaise will thicken as the oil is added. This takes about 2 minutes. Run machine for about 1 minute, check consistency, and then continue. Makes 1 cup (8 oz., 250 ml). *Oil should flow through only one feed hole. If both are used, the flow will be blocked. NO-CHOLESTEROL MAYONNAISE 1/4 cup egg substitute 1 teaspoon mustard, preferably Dijon-style 1/8 teaspoon freshly ground white pepper 2/3 cup (6 ounces, 175 ml) vegetable oil Insert blade using BLUNT edge. Add all ingredients except oil to Prep Bowl. Mix at HI speed to blend, about 15 seconds. With machine running at HI speed, gradually add oil to one of the recessed areas in the cover so that oil flows through feed hole in a slow, steady stream.* The mayonnaise will thicken as the oil is added. This takes about 2 minutes. Run machine for about 1 minute, check consistency, and then continue. Makes 1 cup (8 ounces, 250 ml). *Oil should flow through only one feed hole. If both are used, the flow will be blocked. VINAIGRETTE SALAD DRESSING 1 small garlic clove (1/4 ounce, 7g) 3/4 cup ( 6 ounces, 177 ml ) vegetable oil 1/4 cup (2 ounces, 55 ml) red-wine vinegar 1 tablespoon mustard (Dijon-style) 1/8 teaspoon freshly ground white pepper 1/8 teaspoon salt Insert blade using SHARP edge. Add garlic and process at HI speed to mince, about 10 seconds. Add remaining ingredients and process at HI speed to mix well, about 5-10 seconds. Makes about 1 cup (8 ounces, 250 ml). NO-FAT HERB SALAD DRESSING A delicious, fresh-tasting dressing with a creamy consistency. 1 cup (1/2 ounce, 14g) tightly packed parsley leaves 1-1/2 tablespoons fresh dill or 1/2 teaspoon dried dill 1 tablespoon fresh cilantro leaves 1 tablespoon fresh oregano or 1/8 teaspoon dried oregano 1 teaspoon fresh thyme or 1/8 teaspoon dried thyme 1/4 teaspoon salt 1 large shallot (3/4 ounce, 21g) 1/2 cup (4 ounces, 125 ml) non-fat plain yogurt 1/3 cup (2-1/2 ounces, 75 ml) skim milk 2 tablespoons lemon juice 1 tablespoon prepared mustard (Dijon-style) 1 tablespoon balsamic or red-wine vinegar Insert blade using SHARP edge. Add parsley, herbs and salt to Prep Bowl. Process at HI speed until finely chop-ped, about 45 seconds. Check consistency and continue processing if necessary. Peel and quarter shallot. Add to Prep Bowl and process at HI speed until finely chopped, about 15 seconds. Add remaining ingredients and process at HI speed to blend well, about 30 seconds. Makes 1 cup (8 ounces, 250 ml). TONNATO SAUCE This sauce is delicious spread on poached fish, cold poultry or meat. 1 can tuna in water (3-1/4 ounces, 92g) 1 2 ounce (56g) can anchovy filets 7 small cornichons (1 ounce, 30g) 2 tablespoons capers 9