Cuisinart SBC-1000 SBC-1000 Manual - Page 16

Dressings and Sauces

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Dressings and Sauces Basic Vinaigrette 5IJTTJNQMFWJOBJHSFUUFJTQFSGFDUPWFSBTBMBEPGNJYFEHSFFOTBOE GSFTIWFHFUBCMFT4VCTUJUVUJOH›UFBTQPPOTPGIFSCFTEF Provence for the combined basil/thyme/marjoram is an easy way UPDIBOHFJUVQBCJU BOETBWFTPOUIFBNPVOUPGESJFEIFSCTZPV need to have on hand. .BLFTBCPVUDVQ ¼ cup red wine vinegar 1 teaspoon Dijon-style mustard ¼ cup fresh parsley ½ teaspoon dried basil ½ teaspoon dried thyme ¼ teaspoon dried tarragon ¼ teaspoon ground white pepper ½ teaspoon kosher salt ¾ cup extra virgin olive oil  1VUUIFWJOFHBS NVTUBSE QBSTMFZ TQJDFTBOETBMUJOUP CMFOEFSKBS#MFOEPOTQFFEVOUJMDPNCJOFE BOEQBSTMFZJT GJOFMZDIPQQFE BCPVUTFDPOET TUPQQJOHUPTDSBQFEPXO the sides of the jar as necessary).  0ODFUIFNJYUVSFJTDPNCJOFE DBSFGVMMZSFNPWFUIF measuring cup from the cover of the blender. Blend on speed BOETMPXMZBEEUIFPJMUISPVHIUIFMJEPQFOJOH5IFQSPDFTT TIPVMEUBLFBCPVU˜NJOVUFT  5BTUFBOEBEKVTUTFBTPOJOHBTEFTJSFE Nutritional information per serving (1 tablespoon): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Warm Vinaigrette This delicious vinaigrette will become a favorite after the first bite. .BLFTBCPVUDVQ ¾ cup extra virgin olive oil, divided 1 garlic clove 1 small shallot, cut into ½-inch pieces 2 tablespoons Dijon-style mustard ¼ teaspoon kosher or sea salt pinch freshly ground black pepper 3 tablespoons champagne vinegar 1. Put one teaspoon of olive oil into the blender jar and set on .FEJVNGPSNJOVUFT0ODFUIFPJMJTIPU BEEUIFHBSMJDBOE TIBMMPU$PWFSBOETUJSUPCSFBL VQVTJOHRVJDLCVSTUT  0ODFWFHFUBCMFTIBWFTPGUFOFE UVSOVOJUPGGBOEBEEBMM SFNBJOJOHJOHSFEJFOUTUISPVHIUIFMJEPQFOJOH FYDFQUGPSUIF reserved olive oil. Stir to combine.  8IJMFCMFOEJOHPOTQFFE HSBEVBMMZBEESFNBJOJOHPJMJOB TMPXCVUTUFBEZTUSFBNUISPVHIUIFMJEPQFOJOH-FUNJYUVSF blend an additional 30 seconds after all has been added.  4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN TUJSSJOH constantly until dressing is heated through. Nutritional information per serving (1 tablespoon): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Walnut-Parsley Pesto 5IJTSFDJQFJTBGSFTIBMUFSOBUJWFUPUSBEJUJPOBMQFTUP FTQFDJBMMZJO UIFDPPMFSNPOUIT XIFOCBTJMJTOPUBTQMFOUJGVM .BLFTBCPVU›DVQT ½ cup walnuts, lightly toasted 1 garlic clove 2 cups loosely packed fresh parsley (about 1 small bunch) ¼ cup grated Parmesan ¼ teaspoon kosher or sea salt pinch freshly ground black pepper ½ teaspoon lemon zest 1½ teaspoons fresh lemon juice ½ to ¾ cup extra virgin olive oil, divided 1. Put the walnuts in the blender jar. Run on speeds 1 to 3 for BCPVUUPTFDPOET PSVOUJMGJOFMZDIPQQFE 2. With the unit running on speed 1. Carefully remove the measuring cup from the cover of the blender. Gradually add UIFHBSMJDBOEQBSTMFZUISPVHIUIFMJEPQFOJOH-FUSVOVOUJM SPVHIMZDIPQQFE TUPQQJOHUPTDSBQFEPXOUIFTJEFTPGUIF jar as necessary.  "EEUIF1BSNFTBO TBMU QFQQFSBOE[FTU1VMTFUPUJNFT to mix. Add the lemon juice and blend on speed 1. Remove UIFNFBTVSJOHDVQBOETMPXMZQPVS˜DVQPGUIFPMJWFPJM  VTJOHBMJRVJENFBTVSJOHDVQ UISPVHIUIFMJEPQFOJOHXIJMF the mixer is running. Scrape down as necessary and let run until desired consistency. Add remaining oil for thinner consistency.  5PTUPSF USBOTGFSUPBHMBTTKBSPSCPXM UBQUPSFNPWFBMMBJS CVCCMFT BOEFWFOPVUUIFTVSGBDF'MPBUBMBZFSPGPMJWFPJMPO UPQDPWFSXJUIQMBTUJDXSBQBOESFGSJHFSBUF5IFQFTUPXJMM LFFQGPSEBZTJOUIFSFGSJHFSBUPS PSJUNBZCFGSP[FO Nutritional information per serving (1 tablespoon): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHt$BMDNHtGJCFSH 17

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17
Dressings and Sauces
Basic Vinaigrette
Provence for the combined basil/thyme/marjoram is an easy way
need to have on hand.
¼
cup red wine vinegar
1
teaspoon Dijon-style mustard
¼
cup fresh parsley
½
teaspoon dried basil
½
teaspoon dried thyme
¼
teaspoon dried tarragon
¼
teaspoon ground white pepper
½
teaspoon kosher salt
¾
cup extra virgin olive oil
the sides of the jar as necessary).
measuring cup from the cover of the blender. Blend on speed
Nutritional information per serving (1 tablespoon):
Warm Vinaigrette
This delicious vinaigrette will become
a favorite after the first bite.
¾
cup extra virgin olive oil, divided
1
garlic clove
1
small shallot, cut into ½-inch pieces
2
tablespoons Dijon-style mustard
¼
teaspoon kosher or sea salt
pinch freshly ground black pepper
3
tablespoons champagne vinegar
1. Put one teaspoon of olive oil into the blender jar and set on
reserved olive oil. Stir to combine.
blend an additional 30 seconds after all has been added.
constantly until dressing is heated through.
Nutritional information per serving (1 tablespoon):
Walnut-Parsley Pesto
½
cup walnuts, lightly toasted
1
garlic clove
2
cups loosely packed fresh parsley
(about 1 small bunch)
¼
cup grated Parmesan
¼
teaspoon kosher or sea salt
pinch freshly ground black pepper
½
teaspoon lemon zest
1½
teaspoons fresh lemon juice
½ to ¾ cup extra virgin olive oil, divided
1. Put the walnuts in the blender jar. Run on speeds 1 to 3 for
2. With the unit running on speed 1. Carefully remove the
measuring cup from the cover of the blender. Gradually add
jar as necessary.
to mix. Add the lemon juice and blend on speed 1. Remove
the mixer is running. Scrape down as necessary and let run
until desired consistency. Add remaining oil for thinner
consistency.
Nutritional information per serving (1 tablespoon):