Manual Sage BBL605 - the Kinetix Control (page 20 of 30) (English)

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PAge heAder.....

DIPS FROM SAGE

MAYONNAISE

Makes approximately 1 cup

INGREDIENTS

2 egg yolks

1 teaspoon Dijon mustard

1 teaspoon salt

1 tablespoon lemon juice

½ cup olive oil

½ cup grape seed oil

METHOD

1. Combine yolks, mustard, salt and lemon

juice into the blender jug. Place lid on

jug. Blend on Low speed until combined.

2. With blender running on Speed 1/

MIX, slowly pour oil through the inner

measuring lid until mixture thickens,

this should take about 1 minute.

3. Transfer to an airtight container and

refrigerate for up to 1 week.

GARLIC AIOLI

Makes approximately 1 cup

INGREDIENTS

1 whole bunch garlic

2 egg yolk

1 tablespoon lemon juice

1 cup vegetable or olive oil

Salt and pepper, to taste

METHOD

1. Pre-heat oven to 200°C.

2. Slice the top off the garlic bulb and wrap

in foil. Place onto an oven tray and roast

for 30 minutes or until garlic is softened

and fragrant.

3. Remove from the oven and allow to cool

slightly. Squeeze garlic from the bulb.

4. Place egg yolks and lemon juice into the

blender jug. Place lid on jug.

5. With the motor running on Speed 1/

MIX slowly pour oil through the inner

measuring lid until mixture thickens,

this should take about 1 minute. Add

roasted garlic and season to taste.

6. Transfer to an airtight container and

refrigerate for up to 1 week.

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Sage BBL605 - the Kinetix Control Manual

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