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mayonnaise
Serves approx. ¼ litre:
1 fresh egg
1 tsp. of each lemon juice, herb-
flavoured vinegar and mustard
Salt
ground white pepper
approx. 200 mls. of vegetable oil
Put the egg into a measuring cup, add lemon juice, herb-flavoured vinegar and
mustard, season with salt and pepper and mix well using the whisk or the mincer.
While mixing, slowly add the oil bit by bit making sure that the added oil is
completely absorbed. Otherwise wait until adding more oil. Keep adding oil until
the mayonnaise has the desired consistency. Use the mayonnaise immediately.
TIP: Quick preparation: use the same ingredients mentioned above but at least
250 mls. of vegetable oil. Fill the measuring cup or a high, narrow jar with all
the ingredients, put the whisk or the mincer on the bottom of the appliance and
let the appliance work in this position for approx. 5 seconds. When all the oil has
been absorbed, incline the measuring cup or the jar while the appliance is still
working and slowly pull the mayonnaise up the jar wall.
french Dressing
Serves approx. 1/8 litre:
1 fresh egg
1 tsp. of Dijon mustard
Put the egg into a measuring cup, add the mustard, the desired vinegar, season
with salt and pepper and mix well using the whisk or the mincer.
While mixing, slowly add the oil bit by bit until you obtain a smooth, creamy
dressing.
Use immediately.
herbs
Parsley, dill, basil etc. can easily be chopped and can thus be prepared for
storage, e.g. by freezing. They can also be chopped with the mincer when frozen.
We recommend to freeze the herbs in a round box, so you can chop them directly
in this box.
To chop fresh herbs you can also use the grinder (article No. 5050).
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use of the meat and vegetable
chopper, whisk and beater
2 tbs. of white wine or sherry vinegar
1 dash of salt
approx. 4 tbs. of vegetable oil
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