StickMaster
INSTRUCTION/RECIPE BOOKLET.
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM STICK MIXERS:
SM6100 STICKMASTER
SM6210 STICKMASTER PLUS - STICK MIXER + CHOPPER
SM8310 STICKMASTER PRO - STICK MIXER + WHISK + CHOPPER
SM6100
SM6210
SM8310
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
Features of your Sunbeam StickMaster.
Power
switch
Powerful 300
watt motor
Eject
button
Large
700ml
beaker
Detachable
plastic shaft
Ice crushing
blades
SM6100 Pictured
Powerful 300 watt motor
High powered 300 watt motor for the most
demanding blending tasks. Whisper-quite
operation.
Detachable plastic shaft
The plastic shaft detaches with the push of a
button for easy cleaning.
Large capacity beaker
Large capacity 700ml beaker is ideal for taking
measurements and preparing small quantities of
processed foods.
Ice Crushing blades
Unique blade design with vertical teeth for
optimal blending. Crushes ice in seconds.
Dishwasher safe components
The 700ml beaker is dishwasher safe for easy
cleaning. See page 9 for full details.
3
Features of your Sunbeam StickMaster Plus.
Power
switch
Powerful 300
Detachable
watt motor
Chopper lid
Eject
button
Chopping
blade
Large
700ml
beaker
Detachable
plastic shaft
Ice crushing
blades
Chopper
bowl
SM6210 Pictured
Powerful 300 watt motor
Detachable plastic shaft
High powered 300 watt motor for the most
demanding blending tasks. Whisper-quite
operation.
The plastic shaft detaches with the push of a
button for easy cleaning and use of other
attachments.
Chopper attachment
Ice Crushing blades
Chopper accessory conveniently attaches to the
stick mixer to chop meats, vegetables, nuts,
herbs, etc... Suction cap feet provide added
stability.
Unique blade design with vertical teeth for
optimal blending. Crushes ice in seconds.
Dishwasher safe components
The 700ml beaker, chopper bowl and chopping
blade are dishwasher safe for easy cleaning.
See page 9 for full details.
Large capacity beaker
Large capacity 700ml beaker is ideal for taking
measurements and preparing small quantities of
processed foods.
4
Features of your Sunbeam StickMaster Pro.
Variable Speed
D
CON
T
R
O
L
P
E
E
S
Control dial
Power
switch
Large
700ml
beaker
Powerful 350
watt motor
Detachable
Chopper lid
Eject
button
Chopping
blade
Whisk
attachment
Detachable
Whisk
adaptor
stainless
steel shaft
Ice
crushing
blades
Chopper
bowl
SM8310 Pictured
Powerful 350 watt motor
Detachable stainless steel shaft
The stainless steel shaft detaches with the push
of a button for easy cleaning and use of other
attachments.
High performance 350 watt motor for the most
demanding blending, chopping and whisking
tasks. Whisper-quite operation.
Chopper attachment
Ice Crushing blades
Conveniently attaches to the stick mixer to chop
meats, vegetables, nuts, herbs etc... Suction cap
feet provide added stability.
Unique blade design with extra vertical teeth for
optimal blending. Crushes ice in seconds.
Variable speed control
Allows the optimum speed to be used for
various food processing tasks.
Whisk attachment
Stainless steel whisk conveniently attaches to
the stick mixer. Ideal for beating egg whites
and mixing light batters.
Dishwasher safe components
The 700ml beaker,chopper bowl, chopping blade
and whisk attachment are dishwasher safe for
easy cleaning. See page 9 for full details.
Large capacity beaker
Large capacity 700ml beaker is ideal for taking
measurements and preparing small quantities of
processed foods.
5
Using your Sunbeam StickMaster.
Important: Ensure that the StickMaster is
unplugged from the power outlet before
assembling or removing attachments.
To use your StickMaster
1. Simply plug in your StickMaster to a 230-
240V power outlet.
To assemble your StickMaster
2. Lower the StickMaster into food and depress
the power button at the top of the motor
housing.
1. Insert the top part of the detachable shaft
into the hole on the base of the motor
housing until you hear a click. See diagram 1.
OR, with your StickMaster Pro (SM8310) you
can select the optimal speed for the
processing task, by rolling the speed control
dial at the top of the motor housing.
3. To stop your StickMaster, take your finger off
the power button.
Diagram 1
To disassemble your StickMaster
1. Press the lower button on the motor housing.
With your other hand, supporting
the detachable shaft as it comes
away from the motor housing
automatically. See diagram 2.
Press Eject
button to
release
Diagram 2
6
Using your Sunbeam StickMaster cont.
Using the chopper attachment (provided
with models SM6210 and SM8310)
Using the whisk attachment (provided with
model SM8310)
1. Place the chopper bowl on a clean, level
surface.
1. Insert the whisk arm into the small hole on
the bottom of the whisk adaptor. See
diagram 4.
2. Fit the stainless steel chopper blade into the
chopper bowl.
2. Fit the whisk adaptor into the hole on the
base of the motor housing until you hear a
‘Click’. See diagram 4.
3. Place food into the chopper bowl.
4. Attach the lid onto the chopper and rotate
the lid in a clockwise direction until it locks
into position.
S
PE
E
D
C
O
N
T
R
O
L
Press Eject
button to
release
5. Insert the top part of the chopper lid into
the hole on the base of the motor housing
until you hear a click. See diagram 3.
Whisk
adaptor
Whisk arm
Diagram 4
Diagram 3
6. Hold the container with one hand while
operating the switch with the other.
7
A Guide to your StickMaster Attachments.
Attachment
Processing Task
Food
Suggested Processing Procedure
Aerating
Milkshakes, Smoothies,
Cocktails, Fruit Frappes
Use chilled milk. Blend until
desired consistency is achieved.
Pureeing
Soups, Sauces, Dips,
Baby Food
Blend until smooth.
Ice Crushing
Cocktails,
Children’s Ice Treats
Use small sized ice cubes and
1
/
add cup of water.
4
Emulsifying
Mincing
Salad Dressing
Blend until well combined.
Red meat,
Chicken fillets,
Fish fillets, Prawns
1
/
Chopping
Dicing
Herbs, Nuts, Olives,
Fruit, Vegetables
Process cup at a time, to ensure
2
evenly sized pieces.
Onions, Garlic,
Ginger, Leeks, Carrots
Crumbing
Bread Crumbs
Biscuit Crumbs
Tear bread roughly. Process until
desired consistency.
Break into pieces and process
until crumbed.
Whisking
Cream, Egg Whites,
Light Batters
8
Care and Cleaning.
Important: Your StickMaster should be rinsed
thoroughly after each use.
Dishwasher Use
All plastic components deteriorate through the
prolonged use of a dishwasher for cleaning.
After each use
However, parts of your StickMaster are tolerant
to dishwasher use. These include the beaker,
chopper bowl, chopping blade (chopper
provided with models SM6210 and SM8310)
and whisk (provided with model SM8310).
1. Always remove the power cord from the
power outlet before cleaning and remove the
detachable shaft of the StickMaster.
Note: Do not immerse the detachable shaft of
the StickMaster in water because overtime the
lubrication on the bearings will wash away.
Note: Place only on the top rack of your
dishwasher.
2. Wash the detachable shaft under running
water, without the use of abrasive
detergents.
Note: The detachable shaft and chopper lid are
not dishwasher safe. Wipe down with soapy
water.
3. When you have finished cleaning the
detachable shaft of the StickMaster, place it
upright so that any water which may have
got in, can drain out.
Motor Housing
Clean down the motor housing with just a damp
cloth.
Important: Ensure that the motor housing is not
immersed in water or any other liquid.
4. Attachments including the beaker, chopper
bowl, chopper lid and chopping blade
(chopper provided with models SM6210 and
SM8310) and whisk (provided with model
SM8310) can be washed in hot soapy water.
5. Dry thoroughly.
Important: Blades are extremely sharp, handle
with care.
For a quick wash up
Between processing tasks, hold the StickMaster
in the beaker half filled with water and turn on
for a few seconds.
Sunbeam is a registered trademark. StickMaster is a
trademark of the Sunbeam Corporation. Made in Slovenia.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2001.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam products,
contact the Sunbeam Consumer Service Line on 1800 025 059
in Australia. In New Zealand - contact the Sunbeam Office in
Auckland on 09 912 0747.
9
Recipes.
Pesto
Hommos
1cup fresh basil leaves, tightly packed into
measuring cup and washed
400g can chickpeas, rinsed and drained
1 tablespoon sesame paste
2 tablespoons lemon juice
2 tablespoons olive oil
50g pinenuts, toasted
40g parmesan cheese, grated
2 cloves garlic, peeled and roasted
125ml olive oil
4 small roasted garlic cloves
Sea salt and Black pepper to taste
Fresh ground Black pepper and sea salt to taste
1. Place all ingredients into the chopper bowl
and process until smooth
1. Place all ingredients into the chopper bowl
and process until smooth.
1
2
Makes 1 / cups
Makes 1cup
Lime Sage White Bean Dip
Red Chilli Paste
400g can white beans, rinsed and drained
2 tablespoons Lime juice
100g fresh long red chillies, stem removed and
roughly chopped
2 tablespoons fresh sage, roughly chopped
Sea salt and Black pepper to taste
1 red onion, peeled and chopped
5 cloves garlic, peeled
1. Place all ingredients into chopper bowl and
process until smooth.
2 stalks lemongrass, trimmed,
pounded and sliced
2. Taste and season with salt and pepper if
desired.
1
4
/ cup olive or vegetable oil
1. Place all ingredients into the chopper bowl
and process until smooth.
Makes 1cup.
Excellent served cold with lamb.
Makes 1 cup
Perfect to use in curries and for laksa.
10
Recipes.
Avocado Dip
Red Salmon Spread
1 small clove garlic, peeled and chopped
1 small onion, peeled and roughly chopped
1 x 210g can red salmon, drained and bones
removed
125g butter, melted
2 medium avocados, peeled, stone removed and
roughly chopped
2 tomatoes, roughly chopped
1 lemon, juiced
2 - 3 drops Tabasco sauce
Salt and pepper to taste
1 teaspoon dry mustard
1 tablespoon mayonnaise
6 slices pickled cucumber
Pepper to taste
1. Place all ingredients into a small bowl.
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until smooth
using a gentle up and down action.
2. Using the StickMaster, process until smooth
using a gentle up and down action.
3. Place into serving dish and serve with fresh
crusty bread.
3. Place into a small serving dish and serve with
corn chips or raw vegetables, such as celery
and carrot.
Peanut Butter
250g (1 1/2 cups) blanched and roasted peanuts
1. Place peanuts into chopper bowl and process
for 3 to minutes until smooth.
Blue Cheese Dip
2 small cloves garlic, peeled and chopped
1 onion, peeled and roughly chopped
1 x 250g cream cheese, cut into pieces
250g blue cheese, cut into pieces
1 cup sour cream
Stop every 30 seconds to stir.
Makes 1 cup.
Store in airtight container keeps for 2 weeks
Salt and pepper to taste
Biscuit Crumbs
60g (3-4) Biscuits
1. Place all ingredients into a small bowl.
1. Using the chopper attachment, process until
fine crumbs.
2. Using the StickMaster, process until smooth
using a gentle up and down action.
2. Use biscuit crumbs for the bases or toppings of
cheesecakes, slices and crumbles. Also fantastic
to stir through or serve on top of ice cream
for a real yummy treat!
3. Place into serving dish and serve with melba
toast or raw vegetables.
Chocolate Crumbs
Place 100g chopped chocolate into chopper bowl
and process until fine.
11
Recipes.
Marinated Chicken Wings
24 chicken wings
Fresh Tomato Soup
Serves 6
1 tablespoon butter or margarine
2 cloves garlic, peeled and chopped
2 onions, peeled and roughly chopped
2 cloves garlic, peeled and chopped
2cm piece green ginger, peeled and roughly
chopped
8 large tomatoes, peeled and quartered
1
2
/ cup soy sauce
1
3
/ cup tomato paste
1
2
/ cup olive oil
4 cups chicken stock
2
3
/ cup honey
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1
2
/ teaspoon Chinese five spice powder
pepper to taste.
2 teaspoons oregano
1. Place chicken wings into a baking dish and
pierce skin with a skewer.
2 teaspoons basil
1
4
/ cup cream
2. Place remaining ingredients into a small bowl.
Salt and pepper to taste
3. Using the StickMaster, process until smooth.
Pour over chicken wings and allow to
marinate for approximately 2 hours.
1. In a large saucepan, melt butter or margarine
and saute garlic and onions until tender.
2. Using the StickMaster puree tomatoes and
add to saucepan.
4. Pre-heat oven to 160°C. Bake for
approximately 30 minutes, until dark golden
in colour. Baste chicken throughout cooking.
3. Add remaining ingredients, except cream.
Bring to the boil. Reduce heat and allow to
simmer for 10 minutes. Remove from heat.
4. Using the StickMaster, process soup until
smooth, using a gentle up and down action.
5. Stir through cream and seasonings. Gently re-
heat if necessary. DO NOT allow soup to boil
after cream has been added.
12
Recipes.
Pumpkin Soup
Serves 6
Mustard and Parsley Rack of Lamb
Serves 4
1 tablespoon olive oil
4 racks of lamb with 3 lamb chops in each,
trimmed of excess fat
1 tablespoon butter or margarine
1 clove garlic, peeled and chopped
1 clove garlic, peeled and chopped
1 slice bread, roughly torn
2 teaspoons green peppercorns
1 tablespoon French mustard
1 tablespoon fruit chutney
1 cup parsley sprigs
1 large onion, peeled and roughly chopped
1.75kg pumpkin, peeled and cut into pieces
1 cup milk
4 cups chicken stock
Salt and pepper to taste
1 cup cream, optional
1. Place garlic, bread, peppercorns, mustard and
fruit chutney into a bowl and process with
the StickMaster until garlic is finely chopped
and mixture is combined.
1. In a large saucepan, heat olive oil and butter
or margarine. Add garlic and onion and saute
until onion is tender.
2. Spread mixture over back of lamb.
2. Add pumpkin and saute for 10 minutes.
3. Using the StickMaster, process the parsley
until finely chopped. Coat over back of lamb.
3. Add milk, chicken stock and seasonings. Bring
to the boil.
4. Place in a baking dish with coated side
upwards.
4. Reduce heat and allow to simmer until
pumpkin is tender. Remove from heat.
5. Bake in oven, pre-heated to 180°C for
5. Using the StickMaster, process soup until
smooth, using a gentle up and down action.
approximately 25-30 minutes or until cooked.
6. Stir through cream. Gently re-heat if
necessary. DO NOT allow soup to boil after
cream has been added.
Chicken, turkey, pork, lamb and or veal Stuffing
2 cups fresh breadcrumbs (see below)
1 red or white onion, peeled and processed
3-4 tablespoons fresh herbs (sage, oregano,
rosemary, marjoram)
60g butter, softened
Fresh ground black pepper and sea salt to taste.
1. In a bowl combine all ingredients with a
wooden spoon.
2. Spoon into chicken or turkey cavity or spread
over lamb and veal before roasting.
Fresh Bread Crumbs
155g (3 standard slices white bread),
roughly chopped
Process in chopper bowl until fine crumbs.
Makes 2 cups.
13
Recipes.
Peach Yoghurt Mousse
Ricotta Puddings
825g can peaches, drained
375g ricotta
1
4
/ cup caster sugar
1 cup plain yogurt
1
4
/ cup cream
1 egg
200g natural yoghurt
2 tablespoons orange juice
2 teaspoons orange rind
2 tablespoons caster sugar
1 teaspoon vanilla extract
1. Preheat oven to 180°C.
3 teaspoons gelatine dissolved in 2 tablespoons
boiling water
1. Place peaches and sugar into a large bowl.
2. Using the StickMaster process until smooth.
2. Using the StickMaster with whisk attachment,
place all ingredients into a small bowl and
whisk on a low speed until smooth. Divide the
mixture between four ovenproof cups.
3. Add cream, yoghurt and dissolved gelatine.
Process until combined.
4. Pour into individual serving dishes and
refrigerate for several hours or until set.
3. Bake for 25 minutes or until firm.
Serve warm or cold.
5. Serve decorated with whipped cream and
grated chocolate.
14
Recipes.
Wild Berry Shortcake Flan
Heavenly Rich Chocolate Mousse
250g rich dark chocolate, melted
300ml light thickened cream, whipped
60g butter, softened
1
3
/ cup caster sugar
1 teaspoon vanilla extract
1 tablespoon custard powder
1 egg, beaten
7g sachet gelatine, melted in 125ml boiling
water, cooled
2 egg whites
1. Mix the melted chocolate and whipped cream
together in a large bowl. Add gelatine.
1 cup self raising flour, sifted
1 cup cream, whipped
2. In a small bowl using the StickMaster with
whisk attachment, whisk the egg whites to
stiff peak stage and fold into the chocolate
mixture until well combined.
250g fresh or frozen berries
1
2
/ cup wild berry jam
1. Preheat oven to 170°C. Grease and flour flan tin.
2. In a small bowl cream butter, sugar and vanilla
using the StickMaster with whisk attachment.
Slowly mix in the custard powder and
gradually add the beaten egg and 2
3. Immediately pour into 4 x 1cup ramekins.
Refrigerate until firm.
tablespoons water. Mix in flour.
3. Spread cake batter into flan tin. Bake for 25
minutes or until a skewer inserted in the
centre comes out clean. Loosen the edges with
a small knife, cool slightly before turning out
onto cake rack.
4. Once the shortcake is cool, fill the centre with
the whipped cream and chill.
5. Meanwhile heat the jam in a small saucepan
until warm and dip berries a few at time into
the warmed jam. Pile the berries into the
centre of the shortcake. Drizzle over any
remaining jam. Chill before serving.
15
Recipes.
Strawberry Cream
Basic Butter Cake
2 punnets strawberries, washed and hulled
125g butter or margarine, softened and cut into
3
pieces
4
/ cup caster sugar
2
3
/ cup caster sugar
2 tablespoons lemon juice
1 teaspoon vanilla
2 eggs
3 teaspoons gelatine dissolved in 2 tablespoons
boiling water
300mls thickened cream
2 cups S.R. flour
1
2
Extra strawberries for decoration
/ cup milk
1. Place strawberries, sugar and lemon juice into
a saucepan and bring to the boil.
1. Pre-heat oven to 190°C. Grease and base line
a 20cm round cake tin.
2. Reduce heat and allow to simmer until sugar
has dissolved. Add dissoved gelatine to
strawberry mixture and allow to cool.
2. Place butter or margarine, sugar, vanilla and 1
egg into a small bowl.
3. Using the StickMaster, process cream mixture
until light and fluffy, by using a gentle up
and down action (tilt bowl slightly with
processing if necessary).
3. Using the StickMaster, process strawberry
mixture until smooth.
4. In a separate bowl, using the StickMaster,
process cream until thick.
4. Add remaining egg and beat to combine.
5. Fold the cooled strawberry mixture through
the cream using a large spoon. Pour into
individual serving dishes and chill for several
hours.
5. Using the StickMaster, gradually add flour
and milk alternatively and mix using a gentle
up and down action. DO NOT OVER PROCESS.
6. Spread mixture into prepared tin and bake
for approximately 30-35 minutes, until
golden. Cool and use as desired.
6. Serve decorated with extra fresh strawberries
and whipped cream.
16
Recipes.
Variations
Apple
Add 1 chopped apple
Banana Cake
1
2
Add 2 roughly chopped very ripe bananas and /
teaspoon bicarbonate of soda when second egg
is added to the mixture.
Apricots
Add 1cup chopped dried apricots
Cool and ice as desired.
Cranberries
1
4
Add / cup dried cranberries
Apple Tea Cake
Prior to baking cake, top with thinly sliced apple
Ham
pieces and sprinkle with a mixture of 1
Add 100g chopped ham
1
2
tablespoon brown sugar and / teaspoon
cinnamon.
Pecans
Add 1/4 cup chopped pecans
Lemon Icing
Finely grated rind of 1 lemon
Pinenuts
2 tablespoons lemon juice
Add 2 tablespoons toasted pinenuts
1
2
1 / ups icing sugar
Prosciutto
1. Place all ingredients into a small bowl.
Add 4-6 slices thinly sliced prosciutto
2. Using the StickMaster, process until well
combined.
Chocolate Frosting
2 tablespoons butter or margarine
2 tablespoons cocoa
3 tablespoons milk
2 cups icing sugar
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until well
combined.
17
Recipes.
Plain Scones
Makes approximately 12
Basic Pikelet Batter
1 cup self raising flour
pinch salt
Makes approximately 24
1
2
1 / cups self raising flour
1
2
/ teaspoon salt
1
4
60g butter or margarine, softened and cut into
/ teaspoon bicarbonate of soda
2 tablespoons caster sugar
pieces
1
2
/ cup milk
Combine: 1 egg, 1 cup sour milk (if fresh add 1
teaspoon vinegar) and 60g of butter or
margarine, melted.
1. Pre-heat oven to 220°C. Grease and lightly
flour an oven tray.
2. Place flour, salt and butter or margarine into
a small bowl. Using the StickMaster, process
until mixture resembles breadcrumbs.
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until just
combined. DO NOT OVER PROCESS.
3. Add milk and process, using a gentle up and
down action until mixture is just combined.
DO NOT OVER PROCESS.
3. Place spoonfuls of mixture onto the Sunbeam
Frypan and cook until bubbled. Turn to
brown.
4. Turn mixture out onto a floured board and
knead lightly.
Mayonnaise
5. Press or roll out to 2cm thickness and cut with
a floured scone cutter.
1 egg
1
2
/ teaspoon dry mustard
6. Place close together on a prepared tray and
glaze with milk. Bake for 10-12 minutes.
1
4
/ teaspoon salt
pinch pepper
2 tablespoons lemon juice
Crepe Batter
Makes approximately 12
3
4
/ cup vegetable oil
1
2
1 / cups plain flour
1. Place all ingredients except oil into a bowl.
2. Using the StickMaster, process until combined.
pinch salt
1
2
Combine: 2 eggs, 1 / cups of milk and 1
tablespoon oil.
3. Gradually add half the oil in a thin stream
processing constantly using a brisk up and
down action.
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until just
4. Add remaining oil more quickly while
processing until thick and smooth. DO NOT
OVER PROCESS
combined. DO NOT OVER PROCESS.
1
3
3. Place about / cup of batter onto a hot
Sunbeam Skillet and cook until lightly golden.
Turn to brown other side.
5. Use as desired.
4. Serve with favourite filling or as a dessert,
sprinkle with icing sugar and lemon juice.
18
Recipes.
Tartare Sauce
Breakfast Shake
1 quantity of mayonnaise
1cup milk
1
1
2
3
/ small gherkin, roughly chopped
/ cup natural yogurt
2 sprigs parsley
125g fresh fruit (strawberries, passionfruit,
banana), chopped
1 teaspoon capers, drained
1 tablespoon wheat germ or bran
1 teaspoon lemon juice
1
1. Place all ingredients into the large beaker.
2
/ teaspoon sugar
2. Using the StickMaster process until smooth.
1. Place all ingredients into a bowl.
2. Using the StickMaster, process until combined
and finely chopped.
Banana Smoothie
Serves 4
2 ripe bananas, peeled and roughly chopped
100g natural yoghurt
Serve chilled with seafood.
1 scoop vanilla ice cream
2 cups chilled milk
Easy Bernaise Sauce
1 shallot, roughly chopped
2 tablespoons tarragon vinegar
1 tablespoon white wine
1 tablespoon water
2 tablespoons honey
1. Place all ingredients into a large jug.
2. Using the StickMaster, process until smooth
and frothy.
6 peppercorns
1 bay leaf
Vanilla Milkshake
Serves 2
2 egg yolks
1 cup chilled milk
250g butter, heated until bubbling
2 scoops vanilla ice cream
1. Place shallots, vinegar, water, peppercorns
and bay leaf into a small saucepan and
simmer until liquid reduces to one third.
Strain.
1
4
/ teaspoon vanilla essence
1. Place all ingredients into a large jug.
2. Using the StickMaster, process until frothy.
2. Combine liquid and egg yolks into a bowl.
Using the StickMaster, process until combined.
Variations
3. Gradually add hot butter while processing
using a brisk up and down action until
mixture is thick and creamy. DO NOT OVER
PROCESS. Serve over steaks or steamed
vegetables.
Chocolate
Add 1-2 tablespoons chocolate flavoured syrup.
Strawberry
1
2
Add / cup fresh strawberries or 1 tablespoon
strawberry flavoured syrup.
19
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