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Maionese
1. Nella mini bacinella, introdurre il tuorlo, 1 cucchiaio di olio e la senape.
2. Avviare l’apparecchio per 20 secondi e aggiungere la metà dell’olio dalla tramoggia,
prima a filo e poi sempre di più mano a mano che la maionese si addensa.
3. Aggiungere sale e pepe. Avviare l’apparecchio e versare dall’apertura del coperchio
il resto dell’olio di oliva lasciando girare il coltello. All’ultimo momento, aggiungere
l’aceto o il limone.
Consigli del cuoco: tutti gli ingredienti devono essere a temperatura ambiente. Per una
maionese più leggera, utilizzare l’uovo intero.
Preparazione: 5 min
250 ml di olio
1 cucchiaio di senape forte
2 cucchiai di aceto o di limone (facoltativo)
1 tuorlo
Sale, pepe
Per 1 tazza
Salsa aïoli
1. Sbucciare gli spicchi di aglio, tagliarli in 2 e togliere il germe centrale.
2. Frullare l’aglio per 20 secondi nella mini bacinella.
3. Preparare la maionese con l’aglio frullato in base alla ricetta.
Consigli del cuoco: ottima con verdure tagliate a bastoncini o per accompagnare una
fonduta di carne.
Preparazione: 10 min
1 tazza di maionese
3 spicchi di aglio
Per 1 tazza
87
89


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