Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 34

keep for 5 days in the refrigerator, or it may be frozen. If desired, the cheese and pine nuts may be added just before serving. Nutritional analysis per tablespoon: Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g • sat. fat 3g • chol. 7mg • sod. 265mg • fiber 1g BASIC MAYONNAISE For food safety, mayonnaise should not be made with raw eggs. It may be made using pasteurized egg products such as Egg Beaters® or Simply Eggs®, or by using a cooked egg method. With either recipe, take care to properly refrigerate any unused portions. CREAMY BLUE CHEESE DRESSING COOKED MAYONNAISE Yield: About 4 cups Preparation: 10 minutes Yield: About 5 cups Preparation: 5 minutes 1 clove garlic, peeled 1 shallot, peeled 1 cup lowfat buttermilk 3-1/4 cups nonfat yogurt 1-1/2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon white pepper 8 ounces crumbled blue cheese Dash Tabasco® - to taste 8 egg yolks 1/2 cup wine vinegar or lemon juice (may use some of each) 1/2 cup water 3 tablespoons granulated sugar 3 tablespoons dry mustard 1 tablespoon all-purpose flour 4 teaspoons kosher salt 1/2 teaspoon ground white pepper 4 cups canola or other flavorless oil Blanch the garlic in boiling water for 1 minute to remove the sharpness. Insert the metal blade. With the machine running, drop the garlic clove and shallot through the feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the buttermilk, yogurt, dry mustard, Worcestershire, and pepper; process to blend, 10 seconds. Scrape the work bowl. Sprinkle the crumbled blue cheese over the top. For a chunky dressing, pulse in the blue cheese, 5-10 pulses. For a smooth dressing, process for 10-15 seconds. Add Tabasco® to taste. Chill until ready to serve; cover and refrigerate any unused portions. For a richer dressing, substitute 1 cup of mayonnaise for 1 cup of the yogurt. In a Cuisinart® 2-quart Non-Stick Saucier, stir together the egg yolks, vinegar, water, sugar, dry mustard, salt, and pepper. Over very low heat, stir the mixture constantly until it bubbles in 1 or 2 places. Remove from the heat; let stand 5 minutes. Insert the metal blade; add the egg mixture to the work bowl. Process for 10 seconds; scrape the work bowl. With the machine running, add the oil in a very slow, steady stream. (Adding the oil very slowly is essential to forming a successful emulsion. If the oil is added too quickly, the emulsion may break down or separate.) Process until the mixture is thick and emulsified. Remove from work bowl, cover and chill completely until ready to use. Keeps from 3-5 days when properly refrigerated. Nutritional analysis per 2 tablespoons: Calories 40 (48% from fat) • carbo. 2g • pro. 3g • fat 0g • sat. fat 0g • chol. 1mg • sod. 25mg • fiber 0g Nutritional analysis per serving: Calories 214 (96% from fat) • carbo. 1g • pro. 1g • fat 23g • sat. fat 2g • chol. 43mg • sod. 190mg • fiber 0g 33