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 27
SHMS 300 C2
Aioli
500 g Mayonnaise
1 Becher Schmand
50 g Knoblauch
2 TL Senf (mittelscharf)
1 Pkt. gemischte Kräuter (tiefgekühlt)
1 Prise Zucker
1/2 TL Salz
1/2 TL Pfeffer
1) Häuten Sie den Knoblauch und drücken Sie
Ihn durch eine Knoblauchpresse.
2) Geben Sie die Mayonnaise, den Schmand
und den Knoblauch in die Rührschüssel 8 und
mischen Sie alles mit den Quirlen r gut durch.
3) Geben Sie nach und nach den Senf, die Kräuter,
den Zucker, den Pfeffer und das Salz hinzu und
vermengen Sie alles.
4) Zum Schluss schmecken Sie die Aioli noch
etwas ab.
Kräuter-Vinaigrette
3 - 4 Stängel glatte Petersilie
3 - 4 Basilikum
1 Zitrone
1 TL Senf (mittelscharf)
1 Knoblauchzehe
Salz, Pfeffer
100 ml Ölivenöl
evtl. 1 Prise Zucker
1) Geben Sie die Blätter der Kräuter, den Saft der
Zitrone, den Senf, den Knoblauch, Salz und
Pfeffer in ein hohes Mixgefäß.
2) Vermengen Sie alles mit dem Pürierstab e
und lassen Sie nach und nach dabei das Öl
hinzufließen, bis die Sauce cremig ist.
3) Schmecken Sie die Vinaigrette ab, eventuell mit
einer Prise Zucker.
30


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