Cuisinart FP-12N Instructions and Recipes - Page 31

HOLLANDAISE SAUCE This sauce can be used in many dishes, including eggs Benedict and steamed vegetables. Makes 1½ cups Approximate preparation time: 15 minutes 3 STICKS (¾ POUND) UNSALTED Place butter in a saucepan over low heat to melt. BUTTER Insert the large chopping blade into the large work bowl of the 3 LARGE EGG YOLKS Cuisinart® Food Processor. Add the yolks, mustard, salt and 1 TABLESPOON DIJON MUSTARD pepper and process for 90 seconds. Once the butter is melted, turn heat up to bring the butter just to a boil. With the machine ½ TEASPOON KOSHER SALT running, very slowly drizzle ¼ of the hot butter through the ¼ TEASPOON FRESHLY feed tube drop by drop, being sure each drop is incorporated GROUND BLACK PEPPER with the yolks before adding the next. This step should take 2 TABLESPOONS FRESH LEMON about 5 minutes. Once the mixture is emulsified and homog- JUICE enous, slowly add remaining butter until incorporated, about 1 minute. Sauce will thicken to a mayonnaise consistency. When all butter has been incorporated, add the lemon juice and pulse to incorporate. Taste and adjust seasoning accordingly. Serve while still warm. Nutritional information per serving (1 tablespoon): Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g | sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g TARTAR SAUCE This tartar sauce is good not only with fish and shellfish, but also with steamed fresh vegetables. Makes about 2 cups 4 MEDIUM SCALLIONS, TRIMMED AND CUT INTO 1-INCH PIECES Approximate preparation time: 5 minutes 3 OUNCES DRAINED SWEET GHERKIN PICKLES Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the scallions, gherkins ¼ CUP FRESH ITALIAN PARSLEY and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add 1 TABLESPOON DILL WEED the mayonnaise, yogurt and black pepper; pulse to combine, 1 TABLESPOON DIJON MUSTARD 5 times. Do not overprocess. Refrigerate until ready to use. ½ TEASPOON FRESH THYME 3 TABLESPOONS DRAINED CAPERS 1½ CUPS MAYONNAISE Nutritional information per serving (1 tablespoon): Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g | sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g ¼ CUP NONFAT PLAIN GREEK YOGURT ¹⁄8 TEASPOON FRESHLY GROUND BLACK PEPPER BASICS 31