Cuisinart FP-12BCN Owner Manual - Page 27

HERBED VINAIGRETTE A classic vinaigrette - toss with mixed greens or drizzle over grilled chicken. ¼ cup red wine vinegar 1 teaspoon dijon mustard ¼ cup fresh italian 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 preparation time: 5 minutes Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the vinegar, mustard, parsley and remaining herbs and spices and process to combine and roughly chop. With machine running, slowly pour the olive oil through the feed tube until all ingredients 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 Taste the difference in homemade mayonnaise. 3 large egg yolks* 1 tablespoon fresh lemon juice 1 tablespoon white wine vinegar 1 tablespoon dijon mustard 1½ teaspoons granulated sugar 1½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 1²∕³ to 2 cups vegetable oil, divided Makes about 3 cups Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Process the egg yolks, lemon juice, vinegar, mustard, sugar, salt and pepper until smooth, about 20 seconds. With the machine running, add ¼ cup of the oil through the drizzle hole of the small pusher, drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should take about 1½ to 2 minutes. Once the mixture is emulsified and homogenous, slowly add remaining oil until thick, about 2 additional minutes. Taste and adjust seasoning as desired. For fresh herb mayonnaise: process ¹∕³ cup firmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed, 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. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For lower-cholesterol mayonnaise, and to avoid using raw eggs, egg substitute may be used 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 BASICS 27