Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 12)

Dijon Mayonnaise
Curried Mayonnaise
Horseradish Mayonnaise
(about 1 cup)
(about 1 cup)
(about 1 cup)
Because this mayonnaise is actually cooked, it is exceptionally velvety and free of
harmful bacteria, yet fresh and delicate in flavor.
Serve with broiled fish, particularly salmon, lamb chops, and chicken sandwiches.
1 large egg yolk
1 tablespoon white wine vinegar or lemon juice
1 tablespoon Dijon mustard
1 tablespoon water
1 cup vegetable (olive, peanut, corn) oil
Salt and pepper
Put Sauce Whip in pitcher and add egg yolk, vinegar, mustard, and water. Cover
pitcher with lid.
into the pitcher. Lock Flavor Hatch into place.
When unit shuts off automatically, use heat resistant rubber spatula to scoop
mayonnaise into a bowl. Season mayonnaise to taste with salt and pepper. Use
warm, room temperature, or chilled. Cover airtight and chill to serve cold or to store
up to 2 weeks.
½ teaspoon dried tarragon
½ teaspoon grated lemon peel
Follow recipe for Dijon Mayonnaise. When mayonnaise is complete, scoop into a
bowl and add tarragon and lemon peel.
Tarragon Mayonnaise (about 1 cup)
Serve with cold cooked chicken or fish.
Serve with hot or cold roast beef or poached or smoked fish.
1 garlic clove crushed
1 teaspoon curry powder, or to taste
½ teaspoon coriander powder
Follow recipe for Dijon Mayonnaise. When mayonnaise is complete, scoop into a
bowl and add garlic, curry, and coriander.
4 tablespoons very finely grated fresh horseradish, or less according to taste
Follow recipe for Dijon Mayonnaise. When mayonnaise is complete, scoop into a
bowl and add horseradish.
Press start button, then slightly lift and tilt Flavor Hatch towards you
and pour oil through the lid opening
- 12 - Sauce Whip Recipes