For 1 bowl
1 bowl mayonnaise
3 garlic cloves
Peel the garlic cloves, cut them in half and discard the
central shoots. Chop the garlic in the Micro bowl
(5/6 pulses). Prepare the mayonnaise as indicated
p.12.
Serve with steamed vegetables, cold cooked fish,
hard boiled eggs, etc.
Aïoli sauce
• • • Preparation: 5 min.
For 1 small bowl
2 shallots
2 sprigs tarragon
100g chilled butter
2 egg yolks
50ml vinegar
salt and pepper
Chop the shallots and tarragon in the Micro bowl
(4/5 pulses).
Place this mixture, together with the vinegar, salt and
pepper, in a small, thick-bottomed saucepan. Over a
low heat, reduce the ingredients to half their original
volume and then pour into the bowl. Add the egg
yolks and pulse 3 times. Add the diced butter and
pulse 8 times until the sauce is the right consistency.
Serve with any type of grilled meat.
Béarnaise sauce
• • Preparation: 10 min. • Cooking: 10 min.
For 1 bowl
1 bowl mayonnaise
1 tablespoon mustard
1 shallot
Blend the shallot (5/6 pulses). Prepare the mayonnaise
as indicated p.12. Gently fold the chopped shallot and
the mustard into the mayonnaise. Pulse 2/3 times.
Serve with salad ingredients such as grated celeriac
and shredded red cabbage, or with cold hard boiled
eggs and cooked fish.
Rémoulade sauce
• • • Preparation: 10 min.
13
The essentials
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