Oster IZER CLASSIC BLENDER - Manual (Page 38)

Sauces
Sauce
1 onion,
chervil
mustard
2
lemon
butter, melted
Put wine, vinegar, parsley and onion into Osterizer blender container. Cover and
process 2 times at PULSE. Put into small saucepan with tarragon, chervil and
peppercorns. Bring to a boil; cook until liquid has completely evaporated. Put
into blender container. Add egg yolks, dry mustard, lemon juice and hot pepper
sauce. Cover and process at ON. With motor running, remove feeder cap; pour
butter in a steady stream until mixture is emulsified. This may be kept warm in
top of double boiler. Serve over meat or fish.
1 cup
INFORMATION PER SERVING
Serving size 2 tablespoons Fat . . . . . . . . . . . . . . Sodium . . . . . . . . . 122mg
Calories. . . . . . . . . . . . Cholesterol . . . . . . 138mg Protein . . . . . . . . . . . .
Fresh Applesauce
cup liquid
or
Put liquid and 4 or 5 pieces of apple into Osterizer blender container. Cover and
process at ON until smooth. With motor running, remove feeder cap and add
remaining apples a few at a time. Add sugar and cinnamon. Blend until smooth.
yield: 2 cups
Low-Calorie Apple Sauce
Omit sugar and use cup (50mL) low-calorie, lemon-lime soda for the liquid.
Note: Add 2 teaspoons ascorbic acid powder to keep fruit from
darkening.
PER SERVING
Serving size cup Fat Sodium
Calories 82 Cholesterol Omg Protein
To Freeze:
Use cup (125mL) syrup and cup (50mL) lemon juice in place of liquid
and sugar. Pour into freezer container, allowing ‘h-inch headspace.
Freeze.