Operation Manual

For 1 bowl

1 bowl mayonnaise

3 garlic cloves

Peel the garlic cloves, cut them in half and discard the

central shoots. Chop the garlic in the Micro bowl

(5/6 pulses). Prepare the mayonnaise as indicated

p.12.

Serve with steamed vegetables, cold cooked fish,

hard boiled eggs, etc.

Aïoli sauce

• • • Preparation: 5 min.

For 1 small bowl

2 shallots

2 sprigs tarragon

100g chilled butter

2 egg yolks

50ml vinegar

salt and pepper

Chop the shallots and tarragon in the Micro bowl

(4/5 pulses).

Place this mixture, together with the vinegar, salt and

pepper, in a small, thick-bottomed saucepan. Over a

low heat, reduce the ingredients to half their original

volume and then pour into the bowl. Add the egg

yolks and pulse 3 times. Add the diced butter and

pulse 8 times until the sauce is the right consistency.

Serve with any type of grilled meat.

Béarnaise sauce

• • Preparation: 10 min. • Cooking: 10 min.

For 1 bowl

1 bowl mayonnaise

1 tablespoon mustard

1 shallot

Blend the shallot (5/6 pulses). Prepare the mayonnaise

as indicated p.12. Gently fold the chopped shallot and

the mustard into the mayonnaise. Pulse 2/3 times.

Serve with salad ingredients such as grated celeriac

and shredded red cabbage, or with cold hard boiled

eggs and cooked fish.

Rémoulade sauce

• • • Preparation: 10 min.

The essentials