Melt butter in large skillet. Add carrots and
sprinkle with salt and pepper. Cover and cook
over medium heat until tender, about 2 or 3
minutes, stirring occasionally.
Add zucchini, toss to mix with carrots and
cook only until zucchini is heated through.
Season with tarragon, salt and pepper to
taste, and serve immediately.
Makes 6 servings.
*A medium square julienne disc (3x3mm)
produces “matchsticks” of carrots and zucchini.
Making this vegetable dish with this optional
disc (and detachable stem) adds more texture.
CLASSIC MAYONNAISE
WITH COOKED EGGS
Adding oil very slowly is essential for the
mayonnaise emulsion – the hole in the pusher
adds the oil at just the right speed. Flavored
vinegar or fresh or dried herbs can be added
for a flavored mayonnaise.
2 large egg yolks
2 tablespoons wine vinegar or lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard powder
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1 cup flavorless vegetable oil
Have a shallow pan of ice water ready. In a
small skillet, use a whisk to stir together the
egg yolks, vinegar or lemon juice, sugar, dry
mustard, salt, and pepper until completely
blended. Cook over very low heat, stirring
constantly, until the mixture bubbles in 1 or 2
places – do not allow eggs to scramble.
Remove from the heat and place in the ice
water bath. Stir to cool down.
Insert the metal blade. Place the egg mixture in
the work bowl. Cover and insert the pusher.
Turn the machine on and add half the oil to the
pusher, the oil will run through the pusher very
slowly into the work bowl to create the emul-
sion. When it has totally run through, add the
remaining oil to the pusher. As the emulsion is
made, the sound of the machine will become
deeper. Transfer mayonnaise to a container,
cover and chill until ready to use. Will keep for
2 to 3 days in the refrigerator.
Makes 1-1/4 cups mayonnaise.
CLASSIC VINIAGRETTE
I garlic clove, peeled
1-1/2 cups (360ml) oil
1/2 cup (120ml) red-wine vinegar
2 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Insert metal blade and turn on machine.
Drop garlic through feed tube and process
for 10 seconds. Add all remaining ingredients
through feed tube while machine is running
and continue processing until mixed, about
20 seconds.
Makes 2 cups (480ml).
*You may use all vegetable oil or a combination
of vegetable oil and olive oil, to your taste.
PEANUT BUTTER
Process up to 2 cups of peanuts* at a time. Let
machine run continuously – sometimes as long
as 2 minutes – until ground nuts form a ball.
Continue processing until ball flattens out.
Scrape bowl. Continue processing until peanut
oil drops appear on surface, or to desired
smoothness. The longer you process, the softer
the butter will be. Long processing heats it and
makes it pourable. It will firm up as soon as it
cools.
For chunk-style peanut butter, add a handful of
nuts through the feed tube just before you stop
processing.
*We recommend salted cocktail peanuts. You
may also use dry roasted peanuts.
CHOCOLATE SAUCE
Make 1-1/2 cups (360ml) of delicious chocolate
sauce in 1 minute!
8 squares (8 ounces, 225g) semi-sweet
chocolate, broken in half
1/4 cup sugar (1-3/4 ounces, 50g)
2/3 cup (160ml) boiling water
Insert metal blade. Add chocolate and sugar
and pulse-chop until coarsely chopped,
about 6 pulses. Then process continuously
until finely chopped, about 30 seconds. With
20
03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 21
