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1. Hak de sjalotten en de dragon in de mini-kom (druk 4/5 keer op PULSE).
2. Doe het gehakte mengsel, de azijn, het zout en de peper in een pannetje met dikke
bodem. Laat op laag vuur tot de helft inkoken*.
3. Doe het ingekookte mengsel in de mini-kom. Voeg de eierdooiers toe. Druk 3 keer
op PULSE.
4. Voeg de in dobbelsteentjes gesneden boter toe. Druk 8 keer op PULSE totdat u de
gewenste dikte heeft.
Tip van de chef-kok: Lekker bij alle soorten gegrild rood vlees.
1. Bereid de mayonaise volgens de aanwijzingen van het recept op p. 28.
2. Voeg de andere ingrediënten toe, zodra de mayonaise de gewenste dikte heeft. Druk
5/6 keer op PULSE om een homogeen mengsel te krijgen.
Tip van de chef-kok: Lekker bij avocado, garnalen enz.
Bearnaisesaus
Cocktailsaus
Bereidingstijd: 10 min Kooktijd: 10 min
Bereidingstijd: 10 min
100 g boter
50 ml ciderazijn
2 eierdooiers
2 sjalotten
2 takjes dragon
Zout, peper
1 kom mayonaise
1 el ketchup
1 el Port/Cognac
1 tl Worcestershire saus
1 el crème fraîche
2 druppels Tabasco
®
Voor 1 komVoor 1 kom
32


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