Basic Vinaigrette - Cuisinart SmartStick CSB-100 Manual Del Usuario

A hefty amount of garlic transforms this mayonnaise recipe into aioli, a
dip traditionally used for crudités. Like mayonnaise, it can also be used
Makes about 1 cup
2 garlic cloves, peeled (if making aioli)
2 large egg yolks
2 tablespoons fresh lemon juice
1 to 2 pinches kosher salt
1 tablespoon Dijon-style mustard
1 1 / cups vegetable oil
3
1. Put all of the ingredients (leaving out the garlic if making mayonnaise), in
the order listed, into the blending cup. Allow to sit for about 30 seconds
to 1 minute.
2. Insert the blending shaft into the blending cup so that the blade
guard touches the bottom of the cup. Select Low and blend, keeping
the blade on the bottom. Once the ingredients thicken and start to
emulsify, continue processing, using a gentle up-and-down motion, until
completely thick and all of the oil is completely incorporated.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon, Aioli): Calories 169 (98% from fat)
• carb. 1g • sugar 0g • pro. 0g • fat 19g • sat. fat 3g • chol. 23mg
Nutritional information per serving (1 tablespoon, Mayonnaise): Calories 169 (98% from fat)
• carb. 0g • sugar 0g • pro. 0g • fat 19g • sat. fat 2g • chol. 23mg
Use this recipe as a guide for making various combinations. Simple
additions, like fresh or dried herbs, citrus or honey, can make a new
Makes about 1 cup
¼ cup wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1 / teaspoon freshly ground black pepper
8
¾ cup olive oil
SAUCES AND DRESSINGS
Aioli/Mayonnaise
to top burgers, fish and crab cakes.
• sod. 33mg • calc. 4mg • fiber 0g
• sod. 32mg • calc. 3mg • fiber 0g

Basic Vinaigrette

dressing every time.
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