Bedienungsanleitung Solis Foamer 3 in 1 (Seite 25 von 29) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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Sauce Whip: Recipes Classic Sauces

Traditional Hollandaise Sauce

(about ¾ cup)

This is a delicate sauce that lightly clings to

foods. Pour sauce over eggs Benedict, sizz-

ling steaks, grilled ﬁsh, roasted poultry, or

herbed vegetables such as asparagus, broc-

coli, roasted tomatoes, and grilled carrots.

½ cup (¼ Ib.) butter

2 large egg yolks

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1. Heat butter in microwave until it melts

between 35 to 50 seconds). Stir to melt

remaining butter; it should not be hot.

Refrigerate in measuring cup to cool for

2 to 3 minutes.

2. Put pitcher on the base and add egg

yolks, water, lemon juice, and mustard.

Hold the cup of butter ready but do not add

to pitcher yet. Cover pitcher with lid and

press start button.

3. After 10 seconds, while unit is running,

slightly lift and tilt Flavour Hatch towards

you and slowly pour ½ of melted butter th-

rough opening into pitcher. Cover opening

with Flavour hatch without locking and wait

5 seconds.

4. Repeat pouring butter in this manner

one more time. Lock Flavour Hatch into

place.

5. When unit shuts off automatically, imme-

diately remove pitcher from base and use

a heat resistant rubber spatula to stir sauce

vigorously against bottom of pitcher for

about 30 seconds. Use spatula to scoop and

pour hollandaise into a bow and stir Serve

hot, warm, or cold; cover airtight and chill

to serve cold, or store up to 3 days (stir to

soften for serving).

6. Variation: For a richer, thicker holland-

aise, add 2 more large egg yolks to the reci-

pe preceding. For an added touch, you can

spread warm or cool sauce onto hot cooked

foods such as lamb chops, beef steak,

sautéed salmon or sole, oysters in the half

or vegetables. Next, slide food under the

broiler about 2 or 3 inches from the heat

foil 1 to 2 minutes or until sauce begins to

bubble and lightly browns.

Dijon Mayonnaise (about 1 cup)

Because this mayonnaise is actually cooked,

it is exceptionally velvety and free of harm-

ful bacteria, yet fresh and delicate in ﬂavour.

1 large egg yolk

1 tablespoon white wine vinegar or

lemon juice

1 tablespoon Dijon mustard

1 tablespoon water

1 cup vegetable (olive, peanut, corn) oil

Salt and pepper

1. Put Sauce Whip in pitcher and add egg

yolk, vinegar, mustard, and water Cover

pitcher with lid.

2. Press start button, then slightly lift

ﬂavour hatch towards you and pour oil

through the lid opening into the pitcher.

Lock Flavour Hatch into place.

3. As soon as the unit shuts off automati-

cally, use heat resistant rubber spatula to

scoop mayonnaise into a bowl.

4. Season mayonnaise to taste with salt and

Pepper serve warm, room temperature, or

chilled. Cover airtight and chill to serve cold

or to store up to 2 weeks.

Bernaise Sauce (about 1 cup)

Bernaise is a popular condiment for brun-

ches, elegant entrees, and backyard buffets.

Try it over grilled steaks, chops, and chicken

breasts, roast vegetables, or any type of

potatoes.

2 tablespoons minced shallots

2 tablespoons white wine vinegar

2 tablespoons water

1 teaspoon chopped fresh tarragon or

½ teaspoon dried tarragon

½ cup (¼ Ib.) butter

2 large egg yolks

1 tablespoon white wine vinegar

2 tablespoons water

1 tablespoon Dijon mustard

1. In an 8- to 10-inch frying pan over high

heat, stir shallots, vinegar, water, and tar-

ragon just until liquid evaporates. Remove

from heat and set aside.

2. Heat butter in microwave until about

the butter melts (35 to 50 seconds). Stir to

melt remaining butter; it should not be hot.

Refrigerate in measuring cup to cool for 2 to

3 minutes.

3. Put Sauce Whip in pitcher and add egg

yolks, white wine vinegar, water, and

mustard. Mavemelted butter in measu-

ring cup available but do not add it at this

time. Cover pitcher with lid and press start

button.

4. After 10 seconds, while unit is running,

slightly lift and tilt Flavour Hatch towards

you and give butter slowly through opening

into pitcher. Cover opening with Flavour

Hatch without locking and wait 5 seconds.

5. Repeat pouring butter in this manner one

more time. Lock Flavour Hatch into place.

6. When unit shuts off automatically, imme-

diately remove pitcher from base and use

a heat resistant rubber spatula to stir sauce

vigorously against bottom of pitcher for

about 30 seconds.

7. Use spatula to scoop and pour hot sauce

into a bowl and stir in the shallot mixture.

8. Serve hot, warm, or cold; cover airtight

and chill to serve cold, or store up to 3 days.

White Sauce (about 1 cup)

Use this versatile sauce as a base for souf-

ﬂés, cream soups, milk gravies, ﬂavoured

sauces, and to mix with cooked vegetables.

If making a white or cream sauce as part of

a recipe, you can also add sugar and other

ingredients that dissolve quickly, such as

gelatine, with the starch and liquid.

1 cup reduced fat or whole milk

All-purpose ﬂour, cornstarch, or potato

starch (see amounts below)

1 to 2 tablespoon butter cut in pea-size

pieces

Salt and pepper

For a thin sauce use 1 tablespoon ﬂour or

2 teaspoons cornstarch or potato starch.

For a medium sauce use 2 tablespoons

ﬂour or 1 tablespoon cornstarch or potato

starch.

For a thick sauce use 3 tablespoons ﬂour

or 2 tablespoons cornstarch or potato

starch.

1. Put Sauce Whip in pitcher. Add milk and

ﬂour, cornstarch or potato starch. Hold top

of whip and rotate in both directions until it

moves easily and distributes ﬂour or cornst-

arch evenly. Cover pitcher with lid and press

start button.

2. When pitcher is warm (about

1 minute), lift from base to stop unit, re-

move lid, and add pea-size pieces of butter.

Return pitcher to base, push whip down,

cover with lid, and press start button.

3. When unit shuts off automatically,

remove pitcher from base and use a heat

resistant rubber spatula to stir sauce vigo-

rously against the bottom of pitcher for

about 30 seconds.

4. Pour and scoop out sauce. Add optional

salt and pepper.

Solis Foamer 3 in 1 Seite 25

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