Operation Manual

19
PAge heAder.....
DIPS FROM SAGE
MAYONNAISE
Makes approximately 1 cup
INGREDIENTS
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon salt
1 tablespoon lemon juice
½ cup olive oil
½ cup grape seed oil
METHOD
1. Combine yolks, mustard, salt and lemon
juice into the blender jug. Place lid on
jug. Blend on Low speed until combined.
2. With blender running on Speed 1/
MIX, slowly pour oil through the inner
measuring lid until mixture thickens,
this should take about 1 minute.
3. Transfer to an airtight container and
refrigerate for up to 1 week.
GARLIC AIOLI
Makes approximately 1 cup
INGREDIENTS
1 whole bunch garlic
2 egg yolk
1 tablespoon lemon juice
1 cup vegetable or olive oil
Salt and pepper, to taste
METHOD
1. Pre-heat oven to 200°C.
2. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
3. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
4. Place egg yolks and lemon juice into the
blender jug. Place lid on jug.
5. With the motor running on Speed 1/
MIX slowly pour oil through the inner
measuring lid until mixture thickens,
this should take about 1 minute. Add
roasted garlic and season to taste.
6. Transfer to an airtight container and
refrigerate for up to 1 week.