Wolfgang Puck WPMFP15 - Manual (Page 30)

58
My Russian Dressing
Makes 1 1/4 cups
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
INGREDIENTS
3/4 cup mayonnaise, homemade (See Mayonnaise recipe)
1/4 cup ketchup
1 tablespoon chopped cornichons or sweet pickles
1/2 tablespoon chopped flat-leaf parsley
1/2 tablespoon chopped chives
Juice of 1 lemon
2 tablespoons store-bought barbecue sauce
2 tablespoons chopped red onion
METHOD
1 Using your food processor with the mini bowl attached separately
chop and set aside the pickles, flat-leaf parsley, chives and red onion.
Remove the small processing bowl and add all of the ingredients
into the large processing bowl fitted with the Emulsifying disc. Turn
the machine on and processes to desired consistency.
2 Keep in a jar or covered bowl in the refrigerator until ready to use.
Will keep for 1 week.
Recipe courtesy Wolfgang Puck
57
Thousand Island Dressing
Makes approx. 2 cups
INGREDIENTS
1 tablespoon white wine vinegar or Champagne vinegar
1 large egg
Kosher salt and freshly ground pepper
1 cup vegetable or olive oil
3 tablespoons store-bought relish
5 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 tablespoons minced red onion
1 tablespoon chopped flat-leaf parsley
METHOD
1 Chop the parsley in the Mini bowl of your processor and set aside.
Add the onion to your mini bowl and pulse until minced. Remove the
mini bowl and set aside.
2 Place the vinegar, egg, and salt and pepper to taste into the large
bowl of your food processor fitted with the emulsifying disc. Turn
the machine on and slowly drizzle in the oil through the feed tube.
Continue to run the machine until all of the oil has been added.
When you have a thick mayonnaise, stop beating and stir or whisk in
the remaining ingredients. Blend well and refrigerate in a jar or
covered bowl until ready to use. It will keep for a week.
Recipe courtesy Wolfgang Puck
FG_FoodProc Manual2 7/7/06 3:54 PM Page 59