Catler SB 4010 - Manual (Page 22)

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DIPS AND SAUCES
PESTO DIP (1 ½ CUPS)
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
2 tablespoons lemon juice
¼ cup pine nuts
¼ cup olive oil
½ cup cottage cheese
¼ cup grated fresh Parmesan cheese
1. Place basil leaves, garlic, lemon juice and pine nuts into chopper bowl. Use speed 2 and
blend until fi nely chopped.
2. Turn off the chopper and open the lid. Pour 1/3 olive oil and process. Repeat with the rest
of oil.
3. Once processed and mixed properly, turn off chopper, remove the lid and carefully take out
the chopping blade. Using a spatula add cottage cheese.
4. Chill before serving. Serve with toasted white bread.
BASIC BÉCHAMEL SAUCE (1 ½ CUPS)
3 tablespoons butter
3 tablespoons plain fl our
1 ¼ cups milk
Salt and pepper to taste
1. Melt butter in a small saucepan over medium heat.
2. Stir fl our and cook for 1 minute until lumps form.
3. Remove from heat.
4. Gradually add milk and using the stick mixer blend until smooth.
5. Return to the heat and continue blending until sauce starts bubble gently and thickens.
6. Season with pepper and salt if desired.
Variation:
Cheese sauce
1 cup grated eidam cheese
1 teaspoon mustard
Herb mixture
3 shallots, thinly chopped
3 tablespoons parsley, chopped
1 tablespoon dill, fi nely chopped
DIPS AND SAUCES