HOLLANDAISE
4 egg yolks
1 tablespoon (15mL) lemon juice
l/2
teaspoon (2mL) salt dash of hot pepper sauce
l/4
teaspoon (1 ml) dry mustard
i/2
cup (125mL) butter, melted
Put egg yolks, salt, mustard, lemon juice and hot pepper sauce into Osterizer blender con\ainerCova
and process at MIX.Remove feeder cap and pour butter in a steady stream until mixture is completely
emulsified. This may be kept warm over hot water in a bowl. Do not let water boil.
FRESH HORSERADISH
1 cup (25gmL) horseradish root, cut
in 112” (1.3 cm) cubes
3/4 cup (2gfimL) white vinegar
1-2 tablespoons
(15-3gmL)
sugar
l/4
teaspoon
(lml)
salt
Put all ingredients into Osterizer blender container. Cover and process at GRIND until finely grated.
YIELD:
1
1/2
CUPS
(375ML)
EASY FUDGE SAUCE
l/3
cup (75mL) hot milk or cream
2 semi-sweet chocolate squares
(1 ounce or 28 g each), broken in half
l/2
teaspoon (2mL) vanilla
14 large marshmallows or
1 3/4 cups (435mL) miniature
marshmallows
Put milk, vanilla and chocolate into Osterizer blender container. Cover and process at LIQUEFY (ICE
CRUSH) until smooth. With motor running, remove feeder cap and drop marshmallows through.
Continue to process until smooth. Serve with ice cream, cake or brownies.
YIELD:
1
CUP
(250~L)
BARBECUE SAUCE
l/2
cup (125mL) ketchup 1 tablespoon (15mL) lemon juice
1 slice onion
l/2
teaspoon (2mL) salt
1 clove garlic
1 teaspoon (2mL) dry mustard
2 tablespoons (3gmL) brown sugar
l/2
teaspoon (2mL) prepared horseradish
1 tablespoon (15mL) Worcester-shire sauce
Put all ingredients into Osterizer blender container. Cover and process at MIX (BLEND) until thor-
oughly blended. Use to baste chicken, beef or pork.
&Lo:
2/3
CUP
(15Ohd)
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