Sauces And Batters - Breville BBL300 Series Manual

Sauces and Batters

RASPBERRY MAYONNAISE
Makes approx. 2 cups
6 egg yolks
1 teaspoon French mustard
1 tablespoon Raspberry vinegar
¾ cup grapeseed oil
¾ cup peanut oil
Freshly ground black pepper
1 tablespoon boiling water
1. Whisk together egg yolks, mustard, lemon juice and
vinegar.
2. Pour mixture into blender jug, select speed 1, and
blend until light and fluffy.
3. With motor running, remove the inner measuring cup,
slowly pour combined oils in and blend until mixture
thickens.
4. Season to taste with pepper and stir in water.
5. Transfer to a sterilised, screw top jar. Cover with lid
and refrigerate until required.
Variations
GARLIC MAYONNAISE
Add 6 cloves of peeled and chopped garlic cloves to the
egg yolk mixture and replace lemon juice with lime juice
and raspberry vinegar with tarragon vinegar.
HERBED MAYONNAISE
Replace lemon juice with raspberry vinegar with ½ cup
chopped mixed fresh herbs (such as basil, chives, parsley
and thyme) and 1 clove garlic, peeled and chopped.
Blend into prepared mayonnaise.
R5
BEER BATTER
Makes approx. 2 cups
½ cup beer (such as Coopers)
1 cup/250ml soda water
1½ cups/375g plain flour
1. Place beer, soda water then flour into blender jug,
select speed 3 and blend until smooth.
2. Use to coat seafood or poultry.
TEMPURA BATTER
Makes approx. 2 cups
1 x 60g egg
1 cup/250ml iced water
1½ cups/225g plain or tempura flour
1. Place the egg and water into the blender jug, mix on
speed 3 to combine.
2. Add the flour into the blender, mix using the pulse
function until almost combined. Do not over-mix, as
the batter will not flake. The batter should have some
small lumps of flour remaining.