Warranty

24
Garlic-Chile Oil
A simple oil for the artichokes, any leftovers can
be used for dipping bread
Makes ½ cup
½ cup olive oil
4 garlic cloves, thinly sliced
Pinch kosher salt
Freshly ground black pepper
Pinch red pepper flakes
Put the oil and garlic in a small saucepan set
over medium heat. Cook until garlic is fragrant,
but not colored, 3 to 5 minutes. Remove from
the heat, add the remaining ingredients and
allow to cool. Cover and steep for 1 hour.
Strain into a jar or small serving/dipping bowl
(discard the garlic). The oil can be stored
at room temperature for 24 hours, or in the
refrigerator for up to 1 week (bring to room
temperature before serving).
Nutritional information per serving (2 teaspoons):
Calories 82 (98% from fat) • carb. 0g • pro. 0g
fat 9g • sat. fat 1g • chol. 0mg • sod. 12mg
calc. 2mg • fiber 0g
Lemon-Thyme Butter
The melted butter coats the artichoke leaves
perfectly, and the hint of lemon brightens up this
delicious dipping sauce.
Makes about ½ cup
8 tablespoons (1 stick) unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
½ teaspoon grated lemon zest
Pinch kosher salt
Put the butter in a small saucepan to melt.
Remove from heat and cool slightly. Add the
remaining ingredients and stir to combine.
Serve warm.
Nutritional information per serving (1 teaspoon):
Calories 67 (99% from fat) • carb. 0g • pro. 0g
fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg
calc. 1mg • fiber 0g
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