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Store in refrigerator to keep
from separating.
To make flavored butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavor-
ing ingredients first, such
as anchovies, cheese,
herbs, etc. Be sure work
bowl is clean and dry. Add
small hard ingredients like
garlic and hard cheese
through the feed tube while
machine is running. Next,
add the butter and process
using the ON button, until
smooth. Add any liquid
ingredients last, while the
processor is running, and
process just long enough to
blend. Process ingredients
for spreads and dips the
same way. They should be
at room temperature and
cut into 1-inch (2.5cm)
cubes, or added by
tablespoonfuls.
To make mayonnaise:
The work bowl and metal
blade must be clean and
dry. Use one whole large
egg, or the yolks from two
large eggs (see recipe
book or proper food safety
instructions for eggs).
Mayonnaise made from
yolks will be almost as thick
as butter. You should be
able to add 2/3 cup of oil
for each yolk or 1-1/4 cups
for a whole egg.
Process the yolks or egg
with salt, mustard and 2
tablespoons of vegetable
oil for at least 30 seconds
using the ON button.
Then, while the machine
is running, pour 1/4 cup
of oil into the small pusher.
After it dribbles through
the pinhole at the bottom,
remove the small pusher
and slowly add the
remaining oil while the
machine runs.
NOTE: Egg whites and
cream can both be
whipped using the metal
blade or the whisk
attachment. Using the
whisk attachment will
produce greater volume.
To beat egg whites:
The work bowl must be
absolutely clean. Add 3
or more egg whites (up to
6 large egg whites) and
press the ON button. Add
about 1 teaspoon of lemon
juice or vinegar for every
egg white. Vinegar makes
stiffer whites; its flavor is
hardly detectable in cakes
or soufflés. Continue pro-
cessing until the egg whites
hold their shape, about
1-1/2 to 2-1/2 minutes.
To whip cream with
metal blade:
Processor whipped cream
holds its shape very well.
It is good for decoration
or as a topping; however,
it will not whip to the light,
fluffy consistency obtained
by methods that beat in
more air. Chill the cream
well before starting.
Process continuously
using the ON button, until
cream begins to thicken.
Then add sugar as desired
and continue processing,
watching carefully for
the desired consistency.
For consistently reliable
results, add 2 tablespoons
(30 ml) of nonfat dry milk
for every cup of cream
before whipping.
To make crumbs
and crumb crusts:
Cut or break bread, crack-
ers or cookies into 1-inch
pieces and place in work
bowl. Press the ON button
and process continuously
until pieces reach the
desired texture. For
seasoned crumbs, chop
parsley or other fresh
herbs with the crumbs. For
buttered crumbs, process
until the dry crumbs are
of the desired texture,
then dribble melted butter
through the small feed tube
opening while the machine
is running.
For crumb crusts, process
crackers or cookies as
described above. Add
sugar, spices and butter,
and cut into pieces as
specified by your recipe.
Process until well com-
bined.
To make pastry:
Combine unbleached
all-purpose flour, salt and
pieces of very cold butter
in the work bowl. Process
to the consistency of
cornmeal. Sprinkle evenly
with the minimum amount
of cold liquid in the recipe.
PULSE 5 or 6 times. The
dough should begin to hold
together when pressed. If it
is still dry and crumbly, add
more water – 1 teaspoon
at a time – until the dough
holds together easily.
Do not let the dough form
a ball in the processor or
it will be overworked and
tough. Form into a round
disc, one inch thick, and
wrap in plastic wrap.
Refrigerate for 1 hour
before using, or double
wrap and freeze for later
use. Thaw before using.
