Hollandaise Sauce; Mango Salsa - Cuisinart SmartStick CSB-100 Manual Del Usuario

Using a hand blender makes this tricky-to-make sauce a no-fuss recipe
that you will want to put on top of more than just poached eggs.
Makes about 1 cup
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter,
melted and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into the blending cup. Slowly
pour the warm butter into the cup, carefully leaving any white milk solids
on the bottom of the pot behind. Allow to rest for about 1 minute.
2. Insert the blending shaft into the blending cup so that the blade guard
touches the bottom of the cup. Select Low and blend, keeping the
blade on the bottom. Once the ingredients thicken and start to emulsify,
continue processing, using a gentle up-and-down motion, until thick
and all the ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until
desired consistency is achieved (approximately 2 tablespoons total).
4. Taste and adjust seasoning as desired. Serve immediately or transfer to
a double boiler to keep warm.
Nutritional information per serving (2 tablespoons): Calories 230 (97% from fat)
• carb. 0g • sugar 0g • pro. 1g • fat 25g • sat. fat 15g • chol. 153mg
Serve alongside warm tortilla chips or over grilled chicken, fish or pork.
The fresh flavors will brighten any simple meal.
Makes about 1 cup
1 small garlic clove, peeled
¼ jalapeño, seeded and halved
1 scallion, cut into ½-inch pieces
1 tablespoon packed cilantro leaves
1 cup grape tomatoes, halved
½ cup chopped mango, (½-inch pieces)
¼ teaspoon kosher salt
Pinch freshly ground black pepper
1 teaspoon fresh lime juice

Hollandaise Sauce

• sod. 218mg • calc. 11mg • fiber 0g

Mango Salsa

20