Catler FP 8010 User Manual

Page 52

R17

QUICK BEARNAISE SAUCE

Makes approximately 4 cups

INGREDIENTS
4 × 60g eggs

cup tarragon or herbed vinegar

250g butter

METHOD

1. Assemble the food processor using the

quad blade.

2. Place eggs into the processing bowl.
3. Heat vinegar in a small saucepan until

boiling. With the motor running slowly
add the hot vinegar through the feed
chute.

4. Melt the butter in a small saucepan until

just bubbling, do not boil. With the motor
running slowly add the butter through
the feed chute and process until thick
and creamy.

Serve Bernaise Sauce with roast beef or
barbecued meats.

Variation – Hollandaise Sauce:

Substitute the vinegar with lemon juice.

PESTO

Makes approximately 2 cups

INGREDIENTS
125g Parmesan cheese
4 cups fi rmly packed basil leaves (approx.
2 bunches)
1 cup/125g pinenuts
4 cloves garlic, peeled

cup olive oil

1 tablespoon lemon juice

METHOD

1. Assemble the food processor using the

fi ne grating disc.

2. Finely grate the Parmesan cheese and

remove from processing bowl.

3. Reassemble the food processor using the

quad blade.

4. Place basil, pinenuts, garlic and grated

cheese into the processing bowl. With
the motor running, slowly add oil and
lemon juice through the feed chute until
ingredients are fi nely chopped and just
combined.

Serve Pesto tossed through hot pasta or with
char-grilled meats.

RECIPES