Specifications

9
Basic Vinaigrette
This basic vinaigrette is perfect
for a crisp green salad.
Makes about 1
½ cups (375 ml); can be
doubled or tripled
1 clove garlic, peeled
2 tablespoons (30 ml)
Dijon-style mustard
½
cup (125 ml) wine vinegar
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground
pepper
²
⁄³ cup (150 ml)extra virgin
olive oil
²
⁄³ cup (150 ml) vegetable oil
Place the garlic in the blender attachment
jar. Place cover on jar. Turn stand mixer
to speed 12 and chop for 15 seconds.
Add the mustard, vinegar, salt and pepper.
Process for 10 to 15 seconds. Add the oils,
then process for about 60 seconds, until
completely emulsified.
You may change the Basic Vinaigrette by
using a different flavour of vinegar, mustard
or oil. Try using fresh lemon juice and a
little honey for a honey-mustard vinaigrette.
Add fresh herbs, sun-dried tomatoes, or
pesto for other flavour changes.
Quick & Easy
Raspberry Sauce
Serve this sauce over ice cream,
as a topping for waffles, or with the
Ultimate Flourless Chocolate Cake or
Sour Cream Cheesecake made with
recipes accompanying your Cuisinart
™
Stand Mixer.
Makes 2½ cups (625 ml)
12 ounces (340 g) fresh or
frozen, thawed strawberries
or raspberries
1 c
up (250 ml) red berry
preserves
1 t
ablespoon (15 ml) sugar
1 tablespoon (15 ml) fresh lemon
juice
1 t
ablespoon (15 ml) Chambord
®
or Kirschwasser (optional)
Place all ingredients in blender attachment
jar in the order listed; cover jar. Set stand
mixer on speed 12. Blend until smooth and
completely puréed, 35 to 45 seconds. If
desired, strain mixture through a fine mesh
sieve to remove seeds; discard seeds.
Store sauce in an airtight container in
refrigerator for up to one week.