Place the finely-diced shallot, the crushed peppercorns, the vinegar, 2 dessert spoons of water, the white wine, tarragon, salt and lemon juice in a pan and boil until the liquid reduces down to the amount of 4 tablespoons. Sieve off this liquid and pour the sauce into a small pot and place in a water bath and beat the sauce together with the egg yolks. Slowly add in the soft butter until you have a thick sauce. This sauce is a must with Chateaubriand fillet steak and roast beef.
 

Dry-roast the pine nuts in a hot frying pan with no oil. In the processor, grind the basil, garlic, parsley, half of the pine nuts, the parmesan and the oil and add seasoning.

The perfect accompaniment to spaghetti, tagliatelle, penne and gnocchi.

Place all ingredients in a narrow container. Mix using the bamix® with the whisk on the first setting and then after a few seconds slowly lift it.

Place all ingredients in a narrow container. Mix using the bamix® with the whisk inserted and running on the first setting, lift it 3 to 4 times.

This mayonnaise can be made in any quantity you wish. It forms the basis of dips and sauces and will keep in the fridge for 2 to 3 weeks.

In a jug, with the MULTIPURPOSE blade, Mix all ingredients until combined.

Place all ingredients in a jug, attach the WHISK and blend the ingredients carefully. Use as an alternative to the traditional mayonnaise.

Mince Garlic and Ginger together in the Processor. In a small jug, with the whisk attachment, mix well all the ingredients. Marinate chicken tights over night and fish for up to 1 hour.