Magimix Patissier Bedienungsanleitung PDF herunterladen (Seite 31)

1. Chop the shallots and tarragon in the mini bowl (4-5 pulses).

2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.

Reduce* by half over a lower heat.

3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.

4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired

consistency.

Chef’s tip: delicious with grilled red meat.

1. Make the mayonnaise according to the recipe on p.28.

2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth.

Chef’s tip: a classic accompaniment for prawns and avocados.

Béarnaise sauce

Cocktail sauce

Preparation: 10 min Cooking: 10 min

Preparation: 10 min

100g butter

50ml cider vinegar

2 egg yolks

2 shallots

2 sprigs tarragon

Salt & pepper

1 bowl of mayonnaise

1 tbsp tomato ketchup

1 tbsp port or cognac

1 tsp Worcestershire sauce

1 tbsp thick crème fraîche

2 drops Tabasco

1 bowl1 bowl

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Magimix Patissier Bedienungsanleitung Seite 31