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Solis Foamer 3 in 1 Manual

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48
Sauce Whip: Recipes Classic Sauces
Traditional Hollandaise Sauce
(about ¾ cup)
This is a delicate sauce that lightly clings to
foods. Pour sauce over eggs Benedict, sizz-
ling steaks, grilled fish, roasted poultry, or
herbed vegetables such as asparagus, broc-
coli, roasted tomatoes, and grilled carrots.
½ cup (¼ Ib.) butter
2 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1. Heat butter in microwave until it melts
between 35 to 50 seconds). Stir to melt
remaining butter; it should not be hot.
Refrigerate in measuring cup to cool for
2 to 3 minutes.
2. Put pitcher on the base and add egg
yolks, water, lemon juice, and mustard.
Hold the cup of butter ready but do not add
to pitcher yet. Cover pitcher with lid and
press start button.
3. After 10 seconds, while unit is running,
slightly lift and tilt Flavour Hatch towards
you and slowly pour ½ of melted butter th-
rough opening into pitcher. Cover opening
with Flavour hatch without locking and wait
5 seconds.
4. Repeat pouring butter in this manner
one more time. Lock Flavour Hatch into
place.
5. When unit shuts off automatically, imme-
diately remove pitcher from base and use
a heat resistant rubber spatula to stir sauce
vigorously against bottom of pitcher for
about 30 seconds. Use spatula to scoop and
pour hollandaise into a bow and stir Serve
hot, warm, or cold; cover airtight and chill
to serve cold, or store up to 3 days (stir to
soften for serving).
6. Variation: For a richer, thicker holland-
aise, add 2 more large egg yolks to the reci-
pe preceding. For an added touch, you can
spread warm or cool sauce onto hot cooked
foods such as lamb chops, beef steak,
sautéed salmon or sole, oysters in the half
or vegetables. Next, slide food under the
broiler about 2 or 3 inches from the heat
foil 1 to 2 minutes or until sauce begins to
bubble and lightly browns.
Dijon Mayonnaise (about 1 cup)
Because this mayonnaise is actually cooked,
it is exceptionally velvety and free of harm-
ful bacteria, yet fresh and delicate in flavour.
1 large egg yolk
1 tablespoon white wine vinegar or
lemon juice
1 tablespoon Dijon mustard
1 tablespoon water
1 cup vegetable (olive, peanut, corn) oil
Salt and pepper
1. Put Sauce Whip in pitcher and add egg
yolk, vinegar, mustard, and water Cover
pitcher with lid.
2. Press start button, then slightly lift
flavour hatch towards you and pour oil
through the lid opening into the pitcher.
Lock Flavour Hatch into place.
3. As soon as the unit shuts off automati-
cally, use heat resistant rubber spatula to
scoop mayonnaise into a bowl.
4. Season mayonnaise to taste with salt and
Pepper serve warm, room temperature, or
chilled. Cover airtight and chill to serve cold
or to store up to 2 weeks.
49
Bernaise Sauce (about 1 cup)
Bernaise is a popular condiment for brun-
ches, elegant entrees, and backyard buffets.
Try it over grilled steaks, chops, and chicken
breasts, roast vegetables, or any type of
potatoes.
2 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons water
1 teaspoon chopped fresh tarragon or
½ teaspoon dried tarragon
½ cup (¼ Ib.) butter
2 large egg yolks
1 tablespoon white wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1. In an 8- to 10-inch frying pan over high
heat, stir shallots, vinegar, water, and tar-
ragon just until liquid evaporates. Remove
from heat and set aside.
2. Heat butter in microwave until about
the butter melts (35 to 50 seconds). Stir to
melt remaining butter; it should not be hot.
Refrigerate in measuring cup to cool for 2 to
3 minutes.
3. Put Sauce Whip in pitcher and add egg
yolks, white wine vinegar, water, and
mustard. Mavemelted butter in measu-
ring cup available but do not add it at this
time. Cover pitcher with lid and press start
button.
4. After 10 seconds, while unit is running,
slightly lift and tilt Flavour Hatch towards
you and give butter slowly through opening
into pitcher. Cover opening with Flavour
Hatch without locking and wait 5 seconds.
5. Repeat pouring butter in this manner one
more time. Lock Flavour Hatch into place.
6. When unit shuts off automatically, imme-
diately remove pitcher from base and use
a heat resistant rubber spatula to stir sauce
vigorously against bottom of pitcher for
about 30 seconds.
7. Use spatula to scoop and pour hot sauce
into a bowl and stir in the shallot mixture.
8. Serve hot, warm, or cold; cover airtight
and chill to serve cold, or store up to 3 days.
White Sauce (about 1 cup)
Use this versatile sauce as a base for souf-
flés, cream soups, milk gravies, flavoured
sauces, and to mix with cooked vegetables.
If making a white or cream sauce as part of
a recipe, you can also add sugar and other
ingredients that dissolve quickly, such as
gelatine, with the starch and liquid.
1 cup reduced fat or whole milk
All-purpose flour, cornstarch, or potato
starch (see amounts below)
1 to 2 tablespoon butter cut in pea-size
pieces
Salt and pepper
For a thin sauce use 1 tablespoon flour or
2 teaspoons cornstarch or potato starch.
For a medium sauce use 2 tablespoons
flour or 1 tablespoon cornstarch or potato
starch.
For a thick sauce use 3 tablespoons flour
or 2 tablespoons cornstarch or potato
starch.
1. Put Sauce Whip in pitcher. Add milk and
flour, cornstarch or potato starch. Hold top
of whip and rotate in both directions until it
moves easily and distributes flour or cornst-
arch evenly. Cover pitcher with lid and press
start button.
2. When pitcher is warm (about
1 minute), lift from base to stop unit, re-
move lid, and add pea-size pieces of butter.
Return pitcher to base, push whip down,
cover with lid, and press start button.
3. When unit shuts off automatically,
remove pitcher from base and use a heat
resistant rubber spatula to stir sauce vigo-
rously against the bottom of pitcher for
about 30 seconds.
4. Pour and scoop out sauce. Add optional
salt and pepper.
E
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