Crux ARTISAN Serie Manual De Instrucciones página 10

Recipes
Mayonnaise
• 1 large egg
• 1 cup light tasting Olive Oil
•
Place all the ingredients into a jar and using the blending shaft run on Low until the mixture
starts thickening. Process for 5 more seconds using a gentle up and down motion until the
desired consistency is reached.
Hollandaise Sauce
• 2 egg yolks
• 2⁄3 tablespoon water
• 2⁄3 tablespoon fresh lemon juice
1. Whisk the yolks, water, and lemon juice in a saucepan until the mix becomes thick and
pale. Set the pan over moderately low heat and continue to whisk at low speed. Make
sure to reach all angles of the bowl. To prevent over cooking, move the pan frequently
off the burner for a few seconds, and then back on. Sit the pan on cold water to lower
the temperature, if needed.
2. As they cook, the eggs will become frothy, increase in volume, and then thicken.
Keep whisking on low speed and remove from the heat when you can see the bottom of
the pan through the streaks of the whisk and the eggs are thick and smooth.
3. Add a spoonful of soft butter and whisk constantly to incorporate each addition.
As the emulsion forms, you may add the butter in slightly larger amounts and whisk
until fully absorbed. Continue incorporating butter until the sauce has thickened to the
desired consistency.
4. Season lightly with salt, pepper, and a dash of cayenne pepper. Whisk well. Taste and
adjust the seasoning. Add droplets of lemon juice if needed.
Meringue
• 4 egg whites, at room temperature
• Pinch salt (or cream tartar)
1. Preheat oven to 120°C (248F). Measure and prepare all your ingredients in advance.
Line 2 large baking trays with non-stick baking paper.
2. Separate the egg white from the yolks. Place the egg whites and the salt in a large
and dry mixing bowl. Use the whisk attachment on the immersion blender to whisk
the egg whites until soft peaks form. Add the sugar gradually, a spoonful at a time,
and just combine.
3. After all the sugar has been added, continue to whisk until the mixture is very thick
and glossy. The sugar has to be dissolved and a long trailing peak should form when
the whisk is lifted. Do not overbeat. Spoon the mixture onto the lined trays to form
the meringues. Place the tray in the oven and reduce the temperature to 90°C (194F).
Leave the oven on for 1 1/2 hours or until the meringues are crisp and sound hollow
when tapped on the base. Turn the oven off and allow the meringues to cool in the oven
for 4 hours. Remove from the oven if they start turning brown.
• A generous pinch of salt
• 2-3 teaspoons of lemon or lime juice
(about half of a lemon/lime)
• 4-5 1⁄3 ounces very soft unsalted butter
• Cayenne pepper, salt to taste
• White pepper to taste
• 1 cup of caster sugar
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