The essentials
15
For 1 bowl
2 garlic cloves
2 egg yolks
200ml olive oil
1 tablespoon tomato purée
1 pinch powdered saffron
1 pinch Cayenne pepper
salt and pepper
Peel the garlic cloves, cut them in half and discard
the central shoots. Put them in the Micro bowl and
add egg yolks, saffron, Cayenne pepper and a little
salt and pepper. Then, switching to continuous mode
(for 20 seconds), drizzle the olive oil through the
feed tube. Open the lid and add the tomato purée.
Give a few final pulses to mix it in well.
You can substitute saffron with paprika.
Serve with Mediterranean fish stew (bouillabaisse)
and fried or poached fish.
Rouille sauce
• • Preparation: 10 min.
Make the mayonnaise using our classic recipe
(p.12), then add the other ingredients and pulse
5/6 times until the sauce is the right consistency.
Serve with avocado pear, prawns, etc.
Cocktail sauce
• • Preparation: 10 min.
For 1 bowl
1 bowl mayonnaise
1 tablespoon tomato ketchup
1 tablespoon port or cognac
1 teaspoon Worcester Sauce
2 drops Tabasco sauce
1 tablespoon crème fraîche
For 1 small bowl
1 teaspoon grain mustard
50ml red wine vinegar
100ml sunflower oil
1 shallot
chervil, tarragon, flat-leafed
parsley, etc.
Cut the shallot into quarters, place in the Micro bowl
with the vinegar, mustard and herbs. Pulse 10 times,
then switch to continuous mode and drizzle the oil
through the feed tube.
Add all the fresh herbs you can find.
Serve with brawn and jellied or grilled meat.
Ravigote (green herb) sauce
• • Preparation: 5 min.
To Next Page
Loading...
Need help?
General
Weight and Dimensions
