Cuisinart SPB-650P1 Instruction Manual - Page 15
Hollandaise Sauce, Roasted Red Pepper and Garlic Sauce
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3. Taste and adjust seasoning as desired. Nutritional information per serving (2 tablespoons): Calories 55 (73% from fat) • carb. 1g • pro. 2g • fat 4g • sat. fat 1g • chol. 4mg • sod. 162mg • calc. 36mg • fiber 0g Hollandaise Sauce Fair warning: It is almost too easy to make this creamy and decadent sauce in the Cuisinart® blender. Makes ¾ cup ½ cup (1 stick) unsalted butter 4 large egg yolks ¼ teaspoon kosher salt Pinch ground mustard Pinch freshly ground black pepper 1½ tablespoons fresh lemon juice 1. Put the butter into a saucepan set over low heat until butter is melted and reaches a slight simmer. 2. While the butter is melting, put the remaining ingredients into the blender jar. About a minute before adding the butter, run the unit on Low for about 30 seconds to combine. 3. With the blender still running on Low, carefully remove the measured pour lid from the cover. Very slowly drizzle the hot butter through the opening (holding the pour lid, or even a dishtowel, in place to prevent any splattering). When adding the butter, be careful not to add the white milk solids that will be left on the bottom of the pan. Once all butter has been added, check hollandaise for consistency. Once the blender is off, use a long, skinny spatula to stir, as some yolk may have accumulated in the well by the blade. If overall consistency is too thick, add some hot water, 1 tablespoon at a time, until desired consistency is achieved. 4. Taste and adjust seasoning as desired. Serve immediately or transfer hollandaise to a double boiler to keep warm for serving. Roasted Red Pepper and Garlic Sauce Serve this sauce over chicken, pork or fish, or as an alternative to pasta sauce. Makes 1½ cups 3 red bell peppers 2 garlic cloves, unpeeled 1 tablespoon red wine vinegar ¼ cup chicken broth, low sodium (use more for a thinner sauce) ½ teaspoon kosher salt 1. Preheat oven to 425°F. Line a baking pan with parchment paper. Place peppers and garlic on prepared baking pan. 2. Roast peppers and garlic in oven for 20 minutes. Remove the garlic cloves and place in a small heatproof bowl. Return tray to oven and continue roasting peppers for an additional 30 minutes, flipping a few times so peppers are evenly charred. 3. Once peppers are charred all over, place them in the bowl with the garlic and cover tightly with plastic wrap. Allow peppers to cool and steam at least 30 minutes, so that their skins become loose. Once cool, peel the skins off the peppers and garlic. 4. Put the vinegar, peppers, garlic, and salt in the blender jar. Blend on Low about 10 seconds, until processed. With the blender still running on Low, carefully remove the measured pour lid and slowly pour in the hot broth. Blend until smooth, about 20 seconds. For a thinner sauce, pour in more hot broth. 5. Serve over meat, chicken, fish or roasted vegetables. Nutritional information per serving (½ cup): Calories 41 (8% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 413mg • calc. 12mg • fiber 3g Nutritional information per serving (1 tablespoon): Calories 85 (94% from fat) • carb. 0g • pro. 1g • fat 9g • sat. fat 5g • chol. 81mg • sod. 47mg • calc. 8mg. • fiber 0g 15