Breville BBL800 User Manual download pdf (Page 25)

25

DIPS

MAYONNAISE

Makes approximately 1 cup

INGREDIENTS

2 egg yolks

1 teaspoon Dijon mustard

1 teaspoon salt

1 tablespoon lemon juice

½ cup olive oil

½ cup grape seed oil

METHOD

1. Combine yolks, mustard, salt and

lemon juice into the blender jug. Place

lid on jug. Select BLEND and process

until combined.

2. With blender running on slowly pour oil

through the inner measuring lid until

mixture thickens, this should take about

1 minute.

3. Transfer to an airtight container and

refrigerate for up to 1 week.

GARLIC AIOLI

Makes approximately 1 cup

INGREDIENTS

1 whole bunch garlic

2 egg yolk

1 tablespoon lemon juice

1 cup vegetable or olive oil

Salt and pepper, to taste

METHOD

1. Pre-heat oven to 200°C.

2. Slice the top off the garlic bulb and wrap

in foil. Place onto an oven tray and roast

for 30 minutes or until garlic is softened

and fragrant.

3. Remove from the oven and allow to cool

slightly. Squeeze garlic from the bulb.

4. Place egg yolks and lemon juice into

the blender jug. Place lid on jug. Select

BLEND and process until combined.

5. With the motor running on slowly pour

oil through the inner measuring lid until

mixture thickens, this should take about

1 minute. Add roasted garlic and season

to taste.

6. Transfer to an airtight container and

refrigerate for up to 1 week.

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