MAGIMIX Ma Cuisine Instructions For Use Manual

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MAGIMIX Ma Cuisine Instructions For Use Manual Manual pdf 19 page image

311. Chop the shallots and tarragon in the mini bowl (4-5 pulses).2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.Reduce* by half over a lower heat.3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desiredconsistency.Chef’s tip: delicious with grilled red meat.1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it isfinely chopped.2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl.3. Process briefly to mix and leave to cool before serving.1. Make the mayonnaise according to the recipe on p. 28.2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth.Chef’s tip: a classic accompaniment for prawns and avocados.SAUCES & APPETIZERS1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside.2. Make the mayonnaise according to the recipe on p. 28.3. Add the chopped ingredients and pulse 2-3 times to incorporate them.Season to taste.Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc.Béarnaise sauce Mint sauceCocktail sauceTartar saucePreparation: 10 min Cooking: 10 min Preparation: 5 minPreparation: 10 minPreparation: 5 min100g butter50ml cider vinegar2 egg yolks2 shallots2 sprigs tarragonSalt & pepper1 bowl of mayonnaise1 tbsp tomato ketchup1 tbsp port or cognac1 tsp Worcestershire sauce1 tbsp thick crème fraîche2 drops Tabasco®1 bunch fresh mint3 tbsp boiling water2 tbsp caster sugar5 tbsp white wine vinegarIngredients for 1 bowl of mayonnaise4 gherkins1 spring onion2 tbsp capersFresh parsley, chives and chervilSalt & pepper1 bowl1 bowl1 bowl 1 bowl