Cuisinart FP-14BK Instruction Manual - Page 30

HOLLANDAISE SAUCE This sauce can be used in many dishes, including eggs benedict and steamed vegetables. Makes 3 cups (750 ml) Approximate preparation time: 15 minutes ¾ POUND (375 G) (3 STICKS) UNSALTED BUTTER 3 LARGE EGG YOLKS ½ TEASPOON (2 ML) KOSHER SALT ¼ TEASPOON (1 ML) FRESHLY GROUND BLACK PEPPER Place butter in a saucepan over low heat to melt. Insert the large chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the yolks, mustard, salt and 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 running, slowly drizzle the hot butter through the feed tube. Sauce will thicken to a mayonnaise consistency. 2 TABLESPOONS (30 ML) FRESH When all butter has been incorporated, add the lemon juice LEMON JUICE and pulse to incorporate. Taste and adjust seasoning accordingly. Serve while still warm. Nutritional information per serving (1 tablespoon (15 ml) ): 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 (500 ml) Approximate preparation time: 5 minutes 2 OUNCES (60 G) SHALLOTS OR Insert the small metal chopping blade into the small work GREEN ONIONS, TRIMMED AND CUT INTO 1-INCH (2.5 CM) PIECES bowl of the Cuisinart® Food Processor. Add the shallots, gherkins and parsley and pulse to chop, about 15 pulses. 3 OUNCES (85 G) DRAINED SWEET GHERKIN PICKLES Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse ¼ CUP (50 ML) FRESH ITALIAN to combine, 5 times - do not overprocess. Refrigerate until PARSLEY ready to use. 1 TABLESPOON (15 ML) DILL WEED 1 DIJON-STYLE MUSTARD ½ TEASPOON (2 ML) DRIED THYME 3 TABLESPOONS (45 ML) DRAINED CAPERS *To drain yogurt, place in a strainer lined with a coffee filter or a yogurt strainer. Cover and let drain until desired thickness is reached. Nutritional information per serving (1 tablespoon (15 ml) ): Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g | sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g 1½ CUPS (375 ML) MAYONNAISE ½ CUP (125 ML) NONFAT PLAIN YOGURT, DRAINED* OVER- NIGHT ¹∕8 TEASPOON (.5 ML) FRESHLY GROUND BLACK PEPPER 11 BASICS