Operation Manual
GB│MT │ 55 ■
SHMS 300 C2
Aioli
♦ 500 g mayonnaise
♦ 1 cup of sour cream
♦ 50 g garlic
♦ 2 tsp. mustard (medium)
♦ 1 pack of mixed herbs (frozen)
♦ 1 pinch sugar
♦ 1/2 tsp. salt
♦ 1/2 tsp. pepper
1) Peel the garlic and crush it in a garlic crusher.
2) Add the mayonnaise, the sour cream and
the garlic to the mixing bowl and mix it
thoroughly using the whisks ..
3) Gradually add the mustard, the herbs, the sug-
ar, the pepper and the salt and mix everything
thoroughly.
4) Finally, season to taste.
Herb vinaigrette
♦ 3–4 sprigs of flat-leaf parsley
♦ 3–4 sprigs of basil
♦ 1 lemon
♦ 1 tsp. mustard (medium)
♦ 1 clove of garlic
♦ Salt, pepper
♦ 100ml olive oil
♦ 1 pinch of sugar (optional)
1) Add the leaves of the herbs, the lemon juice,
the mustard, the garlic, salt and pepper to a
high-sided mixing container.
2) Mix everything using the blender ! adding
the oil slowly until the sauce is creamy.
3) Season the vinaigrette, adding a little sugar if
desired.