Use and Care Manual

21
Hollandaise
This classic sauce can be made in a blender,
food processor or by hand, but we have found
in our testing that the hand blender is the
quickest and most foolproof way to prepare it.
Makes 1½ cups
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter,
melted and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into
the blending cup of a hand blender (or a tall,
shatterproof cup would work well). Slowly
pour the warm butter into the cup, carefully
leaving any white milk solids on the bottom
of the pot behind. Allow to rest for about 1
minute.
2. Insert the blending shaft into the blending
cup so that the blade guard touches the
bottom of the cup. Blend, using Low speed
if available, keeping the blade on the bottom.
Once the ingredients thicken and start to
emulsify, continue processing, using a gentle
up-and-down motion, until thick and all the
ingredients are incorporated.
3. If sauce is too thick, blend in warm water,
1 teaspoon at a time, until desired
consistency is achieved (approximately 2
tablespoons water total).
4. Taste and adjust seasoning as desired. Serve
immediately or transfer to a double boiler to
keep warm.
Nutritional information per serving (1 tablespoon):
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 12g
sat. fat 7g • chol. 76mg • sod. 109mg • calc. 6mg
fiber 0g
Baba Ganoush
Instead of heating up the kitchen to roast the
eggplant, keep it cool with the pressure cooker.
Makes about 1½ cups
1 tablespoon olive oil
1 large eggplant, about 1 pound, peeled
and cut into 1-inch cubes
2 garlic cloves
½ cup water
2 tablespoons parsley leaves, chopped
½ teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons tahini paste
1 tablespoon olive oil
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Once oil is hot, stir the eggplant and garlic
into the pot. Cook until soft and slightly
golden, about 5 minutes. Add the water,
secure lid and select High Pressure. Set
time for 4 minutes. When the audible beep
sounds, use Quick Pressure Release.
2. Once pressure has released completely,
the red indicator will drop. Remove lid
and remove the eggplant and garlic. Chop
together either by hand or use a food
processor as desired, until either slightly
chunky or smooth. Stir in the parsley, salt,
lemon juice and tahini. Stir or pulse in the
olive oil until combined. Taste and adjust
seasoning as desired.
Nutritional information per serving
(based on 2 tablespoons):
Calories 49 (67% from fat) • carb. 3g • pro. 1g • fat 4g
sat. fat 1g • chol. 0mg • sod. 58mg • calc. 12mg
fiber 1g
Mushroom Risotto
Fresh mushrooms star in this simple yet
flavorful risotto.
Makes about 6 cups (6 entrée servings,
12 first-course servings)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium leek, thoroughly cleaned and
finely chopped
1 teaspoon kosher salt, divided