Basic Recipes; Mayonnaise; Vanilla Whipped Cream - Breville Sous Chef 16 Peel & Dice Instruction Book

Basic Recipes

Mayonnaise

Prep 5 minutes
Makes 1½ cups
3 egg yolks
3 teaspoons Dijon mustard
2 tablespoons lemon juice or white wine vinegar
1 cup (240ml) grapeseed or light olive oil
Salt, to taste
1. Assemble food processer with mini processing
bowl and mini processing blade.
2. Place yolks, mustard and lemon juice,
or vinegar, in mini bowl and secure lid.
Process for 20 seconds or until combined.
3. While food processor is running, remove
small food pusher and gradually add oil in a
slow, steady stream and process until mixture
thickened and combined. This will take
approximately 2 minutes.
4. Season to taste with salt.
Variation
Garlic Aioli
Add 2 cloves of crushed garlic, with the egg yolks.
Use olive oil instead of grapeseed oil.
Chipotle Chile Mayonnaise
Add 1 chipotle chili in adobo sauce with the
egg yolk.
Roasted Red Pepper Mayonnaise
Add 1 roasted red pepper, peeled, seeds removed,
roughly chopped and 1 clove garlic with the
egg yolks.
Lime and Wasabi Mayonnaise
Use lime juice instead of lemon and add
1 teaspoon wasabi paste.
28
Vanilla Whipped
Cream
Prep 1 minute
Makes 3 cups
2 cups (500ml) pure cream
1 vanilla bean, scraped
1. Place processing bowl onto machine base, insert
the spindle and attach the whisk.
2. Place cream and vanilla bean seeds in the bowl
and attach the lid. Whisk for 10 seconds or until
cream has thickened.