Recipes - Dressings, Sauces and Dips (continued)
Satay Sauce
Makes: approximately 1 ½ cups
1 cup toasted unsalted peanuts
½ cup peanut oil
½ cup warm water
2 tablespoons soy sauce
2 garlic cloves
1. Place all ingredients into the blender jug.
Place the lid securely onto the jug.
2. Blend on speed 2 until smooth. Transfer to
a small saucepan; cook, stirring over low
heat until hot.
3. Serve as a dipping sauce for chicken
skewers.
Tip: You can also use this as a basting sauce,
and brush over chicken or meat before
grilling.
Hollandaise Sauce
Makes: approximately 1 cup
3 egg yolks
2 tablespoons freshly squeezed lemon juice
250g unsalted butter, melted
1. Place egg yolks in a heatproof bowl over a
saucepan of simmering water (do not let
bowl touch water). Whisk egg yolks for 1-2
minutes or until pale. Add juice and whisk
until combined.
2. Transfer egg mixture to the jug of a
blender. Place the lid securely onto the
jug.
3. With the motor operating on speed 1,
remove the measuring cap and gradually
add the butter in a slow, thin stream until
combined and sauce thickens.
4. Season with salt and pepper.
Tip: Hollandaise sauce goes well with salmon
and asparagus. Or, simply serve over poached
eggs on toast.
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