Post by chief_cook2 on Jun 2, 2003 10:24:43 GMT -6
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1 egg
pepper to taste
1 Tbsp. lemon juice
3/4-1 cup/200-250 mL olive oil
Put all ingredients into a bowl or beaker. Introduce the handblender to
base of the bowl, switch it on and hold in position until the oil
emulsifies.
>From Braun Handblender booklet
This is also quite nice with 1/2 teaspoon of dry mustard powder and/or
garlic added.
For a more seafood-thousand island type dressing, simply add a
tablespoonful of tomato puree.
1 egg
pepper to taste
1 Tbsp. lemon juice
3/4-1 cup/200-250 mL olive oil
Put all ingredients into a bowl or beaker. Introduce the handblender to
base of the bowl, switch it on and hold in position until the oil
emulsifies.
>From Braun Handblender booklet
This is also quite nice with 1/2 teaspoon of dry mustard powder and/or
garlic added.
For a more seafood-thousand island type dressing, simply add a
tablespoonful of tomato puree.