Béarnaise Sauce
Makes: 1 cup
1 shallot, roughly chopped
2 tablespoons tarragon vinegar
1 tablespoon white wine
1 tablespoon water
6 peppercorns
1 bay leaf
2 egg yolks
250g butter, heated until bubbling
1. Place shallot, vinegar, water, peppercorns
and bay leaf into a small saucepan and
simmer until liquid reduces to one third.
Strain.
2. Combine liquid and egg yolks into the
beaker. Using the StickMaster
®
, process for
10 seconds on TURBO until combined.
3. On speed 5, gradually add hot butter
while processing using a brisk up and
down action until all butter has been
incorporated. DO NOT OVER PROCESS.
Fresh Pea and Ricotta on Tartines
This is a great healthy summer time lunch
idea!
Serves: 4
½ cup frozen peas, cooked
½ cup ricotta cheese
1 tablespoon lemon juice
1 tablespoon olive oil
4 2cm slices sourdough bread, toasted
1 bunch asparagus, cooked, cut into 3cm
pieces
Salt and freshly ground black pepper, to taste
Fresh mint, to serve
1. Using the StickMaster
®
in the beaker
process ½ of the peas, ricotta, lemon juice
and olive oil on Speed 7 for 10 seconds.
Season to taste with salt and pepper.
2. Spread bread with ricotta mixture. Top with
remaining peas and asparagus. Garnish
with fresh mint. Serve.
Recipes continued
13
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