Magimix COMPACT 3200 XL - Manual (Page 18)

28
Mayonnaise Aïoli sauce
Pesto
1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl.
2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the
feed tube, starting with a thin trickle and increasing the flow as the mixture starts to
thicken.
3. Add the seasoning, switch the processor back on and gradually add the rest of the oil
as before. If you are using vinegar, add it at the very end.
Chef’s tip: make sure all the ingredients are at room temperature before you begin. For
a lighter mayonnaise, use whole eggs.
1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots.
2. Blend the garlic for 20 seconds in the mini bowl.
3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the
recipe on p. 28.
Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue.
1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic
clove, halve it lengthwise and discard the central shoot.
2. Put all the ingredients except the oil in the mini bowl.
3. Pulse 10 times or until the mixture is smooth.
4. Switch to continuous mode and trickle the olive oil in via the opening in the lid.
Chef’s tip: delicious served with fresh pasta.
Preparation: 5 min Preparation: 10 min
Preparation: 10 min
28 2 28 28 28 2 8
a li gh g ter ma yo y nnaise , use whole eg g g g gs g g g .
29 28
300ml groundnut oil
1 tbsp strong mustard
2 tbsp white wine vinegar (optional)
2 egg yolks
Salt & pepper
1 bowl
Ingredients for 1 bowl of mayonnaise
3 garlic cloves
1 bowl
50g pine nuts
50g freshly grated parmesan cheese
100ml olive oil 1 garlic clove
1 bunch fresh basil
Fleur de sel sea salt flakes
& pepper
1 bowl