Breville Moda Blender CBL25XL Mode D'emploi page 9

DIPS AND STARTERS cont'd
RASPBERRY MAYONNAISE
6 egg yolks
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
3
⁄ cup grapeseed oil
4
3 ⁄ cup peanut oil
4
freshly ground black pepper
1 tablespoon boiling water
1. Whisk together egg yolks, mustard,
lemon juice and vinegar.
2. Pour mixture into pitcher and using
speed 1, blend until light and fluffy.
3. With blender running, slowly pour
combined oils in through inverted measure
cup in lid. Replace lid and using PULSE
setting combine the mixture. Repeat until
all the oil is combined.
4. Blend until mixture thickens.
5. Season to taste with pepper and stir in water.
6. Transfer to a sterilized, screw top jar.
7. Cover and refrigerate until required.
VARIATIONS
Garlic Mayonnaise
Add 6 cloves of peeled and chopped garlic
cloves to the egg yolk mixture and replace
lemon juice with lime juice and raspberry
vinegar with tarragon vinegar.
Herbed Mayonnaise
Replace lemon juice and raspberry vinegar
with 1 ⁄ cup chopped mixed fresh herbs
2
(such as basil, chives, parsley and thyme)
and 1 clove garlic, peeled and chopped.
Blend into prepared mayonnaise.
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BETTER BATTERS
BEER BATTER
1
⁄ cup beer
2
1 cup soda water
1 1 ⁄ cups all-purpose flour
2
1. To make batter, place beer, soda water
and flour into pitcher.
2. Using speed 2, blend until smooth.
3. Use to coat seafood or poultry.
TEMPURA BATTER
1 egg
1 cup iced water
1
1 ⁄ cups tempura flour
2
1. Place the egg and water into the blender,
mix on speed 1 to combine.
2. Add the flour into the blender, mix using
the PULSE button until almost combined.
Do not over-mix, as the batter will not
flake. The batter should have lumps of
flour remaining in it.
YORKSHIRE PUDDINGS
1
⁄ cup water
4
1 ⁄ cup milk
3
1 egg, lightly beaten
3
⁄ cup all-purpose flour
4
freshly ground black pepper
1 1 ⁄ tablespoon beef dripping
2
1. Place water, milk, egg, flour and pepper
into blender pitcher.
2. Using low speed, blend until smooth.
3. Place 1 teaspoon beef dripping in each of
six muffin pans and heat in oven until
dripping is sizzling.
4. Divide batter between muffin pans and
cook at 425°F (220°C) for 10-15 minutes,
or until puffed and golden.
Serve as a side dish for roast beef.
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