50 g Parmesan cheese, cut into pieces (3 cm), to taste
1 garlic clove
80 g grapeseed oil
50 g mayonnaise
20 g lemon juice
2 tsp Dijon mustard
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4.
With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk
150g Butter, chopped
250g Brown sugar
1 tsp Vanilla extract
½ teaspoon Salt (i prefer to have a bit of salt to counteract some sweetness but this is optional)
To make the caramel sauce place all ingredients into the thermomix bowl and cook 7min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
Note: Mixture will be foamy once finished, but will settle when cooling. Transfer into a sealed container and allow to cool to room temperature before placing into the fridge.
3/4 Tablespoon Tarragon,dries
1/2 shallot, trimmed, cut into pieces
½ tsp whole black peppercorns
2 tbsp white wine vinegar
2 tbsp dry white wine
3 egg yolks
1 pinch salt
150 g unsalted butter, cut into cubes, softened
Place tarragon, shallot and peppercorns into mixing bowl and chop 6 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Insert butterfly whisk. Add white wine vinegar, dry white wine, egg yolks, salt and unsalted butter and heat 5min/80°C/speed 1. Sauce will thicken and emulsify during cooking. Remove butterfly whisk. Serve immediately.
Adapted from the cookidoo recipe
1kg fresh tomatoes, cut into quarters
130g onion, cut into halves
2 teaspoons garlic, minced
100 g white wine vinegar
1 pinch ground nutmeg
1 tsp sweet paprika
Salt & pepper to taste
100g dark brown sugar
Place tomatoes, onion, garlic and vinegar into mixing bowl and chop 5 sec/speed 7, then cook 40 min/120°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
Add nutmeg, paprika, salt & pepper and brown sugar and cook 15-20 min/120°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
Remove simmering basket. Insert measuring cup and blend 1 min/speed 5-10, increase speed gradually from speed 5 to speed 10. Transfer into a container. Place into refrigerator and use as required.
This recipe has been adapted from the below original recipe