MAGIMIX C 3200 User Manual - Chef’S Tip:
1.
Chop the shallots
and tarragon in the mini bowl (4-5 pulses).
2.
Transfer to a small, thick-bottomed saucepan
and add the vinegar, salt and pepper.
Reduce* by half over a lower heat.
3.
Pour this reduction
back into the mini bowl. Add the egg yolks and pulse 3 times.
4.
Add the butter,
cut into dice. Pulse 8 times or until the sauce reaches the desired
consistency.
Chef’s tip:
delicious with grilled red meat.
1.
Make the mayonnaise
according to the recipe on p.28.
2.
Add all the other ingredients.
Pulse 5-6 times or until the mixture is smooth.
Chef’s tip:
a classic accompaniment for prawns and avocados.
Béarnaise sauce
Cocktail sauce
Preparation:
10min Cooking: 10min
Preparation:
10min
100g butter
50ml cider vinegar
2 egg yolks
2 shallots
2 sprigs tarragon
Salt & pepper
1 bowl of mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcestershire sauce
1 tbsp thick crème fraîche
2 drops Tabasco
®