Cuisinart SPB-8 Instruction Manual - Page 17

Creamy Dill Dressing This dressing packs a punch of flavor, perfect for sliced cucumbers or served with poached salmon. Allowing it to sit overnight gives the flavors a chance to fully develop plus the consistency will thicken. Makes about 3 cups 1 cup buttermilk 1 cup sour cream ½ cup mayonnaise (may use light) 2⁄3 cup fresh dill, packed 1 tablespoon, plus 2 teaspoons fresh lemon juice 1 small shallot, about ½ ounce ¾ teaspoon kosher salt Pinch freshly ground black pepper 1. Place ingredients in the blender jar in order listed. 2. Blend on low for about 30 seconds and then up to High for an additional 10 seconds until smooth. 3. Dressing can be used right away, but for the best flavor, allow to rest for at least 30 minutes so that flavors have the chance to blend and develop. Note: Dressing will last up to 1 week stored in the refrigerator. Nutritional information per serving (1 tablespoon): Calories 29 (88% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 1g • chol. 4mg • sod. 56mg • calc. 13mg • fiber 0g 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 pour lid from the cover. Very slowly drizzle the hot butter through the opening while using the measuring cup or dishtowel to shield the opening to prevent any splatter. 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. 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, blend in some hot water, 1 tablespoon at a time, until desired consistency is achieved. 4. Taste and adjust seasoning accordingly. 5. Serve immediately or transfer hollandaise to a double boiler to keep warm for serving. Nutritional information per serving (1 tablespoon): Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g • sat. fat 7g • chol. 82mg • sod. 35mg • calc. 6mg. • fiber 0g Thai Peanut Sauce This addictive sauce, traditionally used for chicken or beef satay - is also delicious spooned over steamed rice or sautéed vegetables. Makes about 1¾ cups Hollandaise Sauce Fair warning: It is almost too easy to make this classic and decadent sauce in the Cuisinart® blender! Makes 1 cup ½ cup (¼ pound, 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 serrano chile, seeded and roughly chopped 1 garlic clove 1-inch piece ginger, peeled and cut into 4 pieces 1 cup roasted, unsalted peanuts ½ cup coconut milk 2 tablespoons soy sauce, low sodium 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 teaspoons fish sauce (if you are using salted peanuts, you may want to reduce this to 1 teaspoon) 2 tablespoons packed light or dark brown sugar 1 tablespoon red chile paste 17