Preparation: 3 min.
Cooking: none
Mayonnaise
In the mini bowl fitted with the mini blade, place the egg
yolks, half the vinegar or lemon juice and the mustard.
Blend for 20 seconds and with the machine still running pour
the oil in via the feed tube.
Stop the machine when all the oil has been added and the
mixture has become thick and creamy.
Add the remaining vinegar or lemon juice and seasonings,
process briefly to mix them in.
Tips: for a softer mayonnaise, use a whole egg instead of
just the yolk. The yolk must be at room temperature.
Ingredients
(for 1 bowl)
• 1 egg yolk
• 1/4 tsp mustard
• 250ml (1/2 pt) olive or
salad oil
• 2 tsp wine vinegar or 2
tbsp lemon juice
• Salt and pepper
Preparation: 10 min.
Cooking: 5 min.
Herb mayonnaise
Chop the shallots and tarragon in the mini bowl (4-5
pulses).
Put the resulting mixture in a small, thick-bottomed sauce-
pan with the vinegar, salt and pepper. Reduce* to half its
original volume over a low heat.
Pour the reduction into the mini bowl. Add the egg yolks
and pulse 3 times.
Add the diced unsalted butter and pulse 5-6 times until the
sauce reaches the right consistency.
Serve with grilled red meat.
Ingredients
(for 1 bowl)
• 2 shallots
• 7 tbsp unsalted butter
• 2 sprigs tarragon
• 2 egg yolks
• 7 tbsp vinegar
• Salt & pepper
BASIC PREPARATIONS
Preparation: 5 min.
Cooking: none
Aïoli
Chop the peeled garlic cloves finely in the mini bowl, using
the pulse button, then gently add them to the mayonnaise.
Ingredients
(
for 1 bowl)
• 1 bowl mayonnaise
• 3 garlic cloves
Preparation: 10 min.
Tapenade
Stone the olives. In the mini bowl, place all the ingredients
except the oil.
Blend for 30 seconds, then gradually add the oil via the
feed tube, switching the machine off once all the oil has
been absorbed.
Store the tapenade in a cool place in a screwtop jar.
Ingredients
(for 1 bowl)
• 250g (9 oz) black olives
• 1 tbsp capers
• 2 tsp mustard
• Juice of 1 lemon
• 20ml (4 fl oz) olive oil
• Pepper
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