15
THE ESSENTIALS
1 Make the mayonnaise using our classic recipe (p.12)
2 Add the other ingredients and pulse 5/6 times until the sauce is the right
consistency.
Tip: Serve with avocado pear, prawns, etc.
1 Cut the shallot into quarters
2 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.
Tip: Add all the fresh herbs you can find.
Serve with brawn and jellied or grilled meat.
1 Peel the garlic cloves, cut them in half and discard the central shoots. Put
them in the Micro bowl.
2 Add egg yolks, saffron, Cayenne pepper and a little salt and pepper.
3 Then, switching to continuous mode (for 20 seconds), drizzle the olive oil
through the feed tube.
4 Open the lid and add the tomato purée. Give a few final pulses to mix it in
well.
Tip: You can substitute saffron with paprika. Serve with Mediterranean fish stew
(bouillabaisse) and fried or poached fish.
COCKTAIL SAUCE
RAVIGOTE (GREEN HERB) SAUCE
ROUILLE SAUCE
1 bowl mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcester Sauce
2 drops Tabasco sauce
1 tbsp crème fraîche
1 tsp grain mustard
50ml red wine vinegar
100ml sunflower oil
1 shallot
chervil, tarragon, flat-leafed
parsley, etc.
2 garlic cloves
2 egg yolks
200ml olive oil
1 tbsp tomato purée
1 pinch powdered saffron
1 pinch Cayenne pepper
salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 SMALL BOWL ACCESSORY:
PREPARATION : 10 min 1 BOWL ACCESSORY:
To Next Page
Loading...
