MAXI-MATIC Elite Cuisine EPB-2572 Manual De Instrucciones página 10

SAUCES
PESTO SAUCE
4 1/2 cups packed basil leaves, stems removed
1 cup packed fresh parsley leaves
3 tbsp pine nuts, toasted
3 cloves garlic, crushed
1/2 tsp salt
1/2 cup olive oil
3 tbsp freshly grated Parmigiano-Reggiano cheese
3 tbsp freshly grated pecorino Romano cheese
- Blend all ingredients except the cheese together in a blender until smooth. Then fold in cheese
afterwards.
HERBED MUSTARD SAUCE
1/4 cup evaporated milk (not sweetened condensed), chilled in freezer for 10 minutes
1/4 cup tarragon vinegar
2 Tbsp grainy Dijon mustard
1/2 cup vegetable or olive oil
2 Tbsp chopped fresh tarragon
1 shallot, finely chopped
1/2 tsp salt
1/4 tsp black pepper
- Blend all together in blender until smooth.
MANGO SALSA
1 ripe mango, diced
1/4 cup diced red onion
1 tbsp fresh lime juice or white wine vinegar
1 tbsp chopped fresh coriander or parsley
Salt & pepper
Pinch hot pepper flakes
- Chop all together in blender until coarsely chopped.
CAROLINA'S HONEY BBQ SAUCE
1 cup ketchup
1/2 cup molasses
1 tsp liquid smoke
1/4 tsp garlic powder
1/4 tsp Tabasco pepper sauce
- Blend all together in blender until smooth. Then transfer to saucepan and heat until sauce thickens. DO
NOT transfer back to blender to mix.
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1 cup vinegar
1/2 cup honey
1/2 tsp salt
1/4 tsp onion powder
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