Your Milk Shake Machine
- Make aioli to use on burgers, sandwiches, grilled chicken, crudites, or fish. (The machine is faster and less wrist-wearying than a whisk.) Place 1 clove garlic (minced), 2 egg yolks*, 1 tablespoon freshly squeezed lemon juice, and ¼ teaspoon kosher salt in the cup and combine with a fork. Holding the cup so the spindle touches the bottom, turn on the machine and add the 1 cup extra-virgin olive oil in a slow, thin stream. When the mixture reaches the consistency of mayonnaise, add fresh chives, parsley, basil, or dill, if using. The aioli will keep for a few days in the refrigerator.
- Make vinaigrette.
- Make fluffy omelets. Crack eggs straight into the cup.
* The USDA says young children, pregnant women, the elderly, and those with compromised immune systems are most at risk of food-borne illness from raw unpasteurized eggs. (Pasteurized are OK.)