Page 59 - Kenwood Cook Book

French Dressing

Place all ingredients in the liquidiser and
USING LIQUIDISER blend on speed 6 for 30 seconds.
4 tbsp salad oil
2 tbsp vinegar
salt
pepper
1 tsp sugar

Mayonnaise

Place all the ingredients except the oil in
USING LIQUIDISER the liquidiser. Remove centre cap,
’So quick its unbelievable’ switch to speed 1. Pour the oil in a thin
1 whole egg or 2 egg yolks stream through the center of the lid onto
¼ pt salad oil (approx.) the mixture, until desired consistency is
1 tbsp wine vinegar or lemon
reached. (Cup the hand over the
juice opening to prevent splashing until the
½ tsp sugar knives are covered by the mixture.)
½ tsp dry mustard NOTE: It is important for ingredients to
salt and pepper to taste
be at room temperature.

Bread Sauce (1)

USING LIQUIDISER Peel onion and stick the cloves into it.
fresh white bread Place in saucepan, add milk, and steep
milk overnight, or bring to boiling point and
1 onion set aside to cool.
few cloves Prepare breadcrumbs in the liquidiser on
knob of butter maximum speed, feeding cubes of bread
salt and pepper (quantities through the centre of the lid.
dependent on personal Just before serving, remove the onion
taste and requirements) from the milk, reheat to boiling point, add
breadcrumbs until the desired
consistency is obtained and season to
taste. Beat in butter.

Bread Sauce (2)

USING LIQUIDISER Prepare breadcrumbs in liquidiser on
fresh white bread maximum speed, feeding cubes of bread
milk through the centre of the lid.
1 onion Remove from liquidiser and set aside.
½ tsp powdered mace Place roughly chopped raw onion and a
(approx.) little milk in liquidiser, switch to
knob of butter maximum speed for a few seconds. Tip
salt and pepper (dependent into saucepan and add more milk. Just
on personal taste and before serving, heat to boiling point. Add
requirement) breadcrumbs (until the desired
consistency is obtained), mace,
seasoning and butter.

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