Viking VSM700SG Use and Care Manual - Page 32

Tartar Sauce, Guacamole

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TARTAR SAUCE 2 cups mayonnaise (see recipe on page 27) 2 oz Capers 3 oz sweet pickle relish 2 T onion (diced) 2 T parsley (minced) 2 T lemon juice TT salt 1 tsp Worcestershire sauce 3 drops hot sauce Makes 1 pint • Place capers, pickle relish, onion, minced parsley and lemon juice into the blender attachment and blend on high speed for about 30 seconds • Once blended add all ingredients to the mixer bowl and using the "V" paddle mix thoroughly and serve with fish or fried food. GUACAMOLE 3 Fresh Avocados 4 T lemon juice 1 T finely chopped tomatoes 1 tsp garlic minced 2 T Cilantro minced TT salt 1 tsp Cumin 1/2 tsp Curry 1/2 tsp oregano 1/2 Jalapeno chopped (no seeds) Makes about 1 pint • Spilt the avocados in half and remove the hard seed, once the seed is gone, scoop the avocado flesh into the mixer bowl. • Add the lemon juice to the avocado flesh and mix using the "V" paddle • Add the rest of the ingredients and adjust flavor if needed 32

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TARTAR SAUCE
2 cups mayonnaise (see recipe on page 27)
2 oz Capers
3 oz sweet pickle relish
2 T onion (diced)
2 T parsley (minced)
2 T lemon juice
TT salt
1 tsp Worcestershire sauce
3 drops hot sauce
Makes 1 pint
• Place capers, pickle relish, onion, minced parsley and lemon juice
into the blender attachment and blend on high speed for about
30 seconds
• Once blended add all ingredients to the mixer bowl and using
the “V” paddle mix thoroughly and serve with fish or fried food.
GUACAMOLE
3 Fresh Avocados
4 T lemon juice
1 T finely chopped tomatoes
1 tsp garlic minced
2 T Cilantro minced
TT salt
1 tsp Cumin
1
/
2
tsp Curry
1
/
2
tsp oregano
1
/
2
Jalapeno chopped (no seeds)
Makes about 1 pint
• Spilt the avocados in half and remove the hard seed, once the seed
is gone, scoop the avocado flesh into the mixer bowl.
• Add the lemon juice to the avocado flesh and mix using the “V”
paddle
• Add the rest of the ingredients and adjust flavor if needed
32