Mastrad Qwik Wisk Modo De Empleo & Recetas página 9

LIGHT VINAIGRETTE
2 tablespoons hot mustard
1 tablespoon wine vinegar
1 tablespoon olive oil
4 tablespoons water
Salt and freshly ground pepper
Serve with: salads and raw vegetables.
Storage: good for 1 day in the refrigerator with the silicone lid on.
Before each use, emulsify the vinaigrette by activating the stir-stick mechanism.
EXOTIC ASIAN VINAIGRETTE
2 tablespoons wine vinegar
2 tablespoons soy sauce
1 teaspoon fish sauce
(nuoc mam – available in Asian stores)
8 tablespoons Canola or vegetable oil
1 tablespoon toasted sesame seed oil
1 tablespoon chopped coriander
Serve with: shrimp or Thai salads; vegetable salads.
Storage: good for 1 day in the refrigerator with the silicone lid on.
Before each use, emulsify the vinaigrette by activating the stir-stick mechanism.
GREEK YOGURT DRESSING
1 tablespoon traditional wholegrain
mustard
5 tablespoons whipped Greek-style
yogurt
1 tablespoon olive oil
1 tablespoon chopped chives
Salt and freshly ground pepper
Serve with: mixed salads, or use as a dip for raw veggies.
Storage: good for 1 day in the refrigerator with the silicone lid on.
Before each use, emulsify the dressing by activating the stir-stick mechanism.
Pour the ingredients in the universal mixer
reservoir, and put the lid on. To mix, activate
the stir mechanism by lifting and lowering
the handles.
Pour all the ingredients (except for the
coriander) into the universal mixer reservoir.
Put the lid on, and activate the stir mechanism
by lifting and lowering the handles.
Remove the lid, and add the chopped
coriander; mix.
Place all ingredients in the universal mixer
reservoir, and put the lid on. To mix, activate
the stir mechanism by lifting and lowering
the handles.