Wolfgang Puck BFPR0007 - Manual (Page 31)

60
Tartar Sauce
Makes about 1 1/2 cups
INGREDIENTS
1 1/2 cups Mayonnaise (see separate recipe)
1 tablespoon chopped cornichons
1 tablespoon drained, rinsed capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1/2 teaspoon sugar
METHOD
1 Make the mayonnaise as directed. Stir in the remaining ingredients.
Store in a jar.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
59
Chili and Garlic Oil
Makes about 2 cups
INGREDIENTS
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes
METHOD
1 In a small saucepan, combine the garlic cloves and olive oil and heat.
Reduce the heat and simmer until the garlic begins to turn brown, 10
to 15 minutes. (Do not let the garlic get too brown or the oil will have
a bitter taste.)
2 Remove from the heat and cool to room temperature. Add the red
pepper flakes and let sit to infuse for at least 2 hours to seal flavors.
Refrigerate in
a covered container for up to 2 weeks.
Recipe courtesy Wolfgang Puck
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 59