Viking VHB300 - Manual (Page 9)

RECIPES
BASIC SWEET AND SOUR VINAIGRETTE DRESSING
3 ⁄
4
cup sugar
2 teaspoons soy sauce
1 cup oil
1 ⁄
2
cup balsamic vinegar
Salt and pepper to taste
Place all ingredients in mixing cup. Using the hand blender stainless
blending attachment, place the attachment in the cup with the ingredi-
ents and emulsify until reaching the desired consistency.
EMULSIFIED VINAIGRETTE DRESSING
1 egg
1
1 ⁄
2
teaspoons salt
1 ⁄
4
teaspoon white pepper
1 1 ⁄
2
teaspoons paprika
1 1 ⁄
2
teaspoons dry mustard
1 1 ⁄
2
teaspoons sugar
1 1 ⁄
2
teaspoons herbs de Provence
Cayenne pepper to taste
1 ⁄
4
cup wine vinegar or cider vinegar
1 1 ⁄
4
cups salad oil
3 tablespoons lemon juice
Gather all ingredients and hold at room temperature. Room-tempera-
ture ingredients emulsify more easily than cold ones. Whip eggs with
the stainless steel whip and add to the mixing cup. With the eggs in
the mixing cup add all dry ingredients and approximately 1 tablespoon
of vinegar to the egg. Using the stainless blending attachment of the
hand blender, begin to emulsify adding the oil slowly and continue
until you have incorporated the rest of the ingredients.
Adjust to flavor and consistency. Refrigerate until served.
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