MAGIMIX Mini Plus User Manual
Also see for LE MINI PLUS: Manual
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Contents
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Preparation: 10 min.Cooking: 5 min.Herb mayonnaiseChop the shallots and tarragon in the mini bowl (4-5 pulses).Put the resulting mixture in a small, thick-bottomed saucepanwith the vinegar, salt and pepper. Reduce* to half its originalvolume over a low heat.Pour the reduction into the mini bowl. Add the egg yolks andpulse 3 times.Add the diced unsalted butter and pulse 5-6 times until thesauce reaches the right consistency.Serve with grilled red meat.Ingredients(for 1 bowl)• 2 shallots• 7 tbsp unsalted butter• 2 sprigs tarragon• 2 egg yolks• 7 tbsp vinegar• Salt & pepper19BASIC PREPARATIONSPreparation: 10 min.TapenadeStone the olives. In the mini bowl, place all the ingredientsexcept the oil.Blend for 30 seconds, then gradually add the oil via the feedtube, switching the machine off once all the oil has beenabsorbed.Store the tapenade in a cool place in a screwtop jar.Ingredients(for 1 bowl)• 250g (9 oz) black olives• 5 anchovies in olive oil• 1 tbsp capers• 2 tsp mustard• Juice of 1 lemon• 200ml (4 fl oz) olive oil• Pepper |
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