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 saucepan
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
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BASIC PREPARATIONS
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
• 5 anchovies in olive oil
• 1 tbsp capers
• 2 tsp mustard
• Juice of 1 lemon
• 200ml (4 fl oz) olive oil
• Pepper
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