It has no slicing capability and only two settings - mush and extra mush (although I believe Cuisinart refers to them as chop and grind) but it is the ideal machine for whipping up interesting purees and sauces. Armed with loads of fresh herbs and some staples such as olive oil, lemon juice, low-fat mayonnaise, low-fat sour cream, low-fat buttermilk and mustard, my kitchen has turned into a sauce experimentation lab with some great results.
My tried and true low-fat creamy dill sauce is always a hit and the little chop chop just made the task easier. Take a small minced clove of garlic, 1/4 cup of low-fat mayonnaise, 2 tablespoons of low-fat buttermilk and 1 teaspoon of fresh lemon juice. Mix in a handful of fresh dill and season to taste for a great all-purpose dip. I especially like serving this with cocktail tid-bits.
A basic lemon vinaigrette got an addition of a large handful of basil leaves and produced a fragrant and delicious dressing for a tomato, cucumber and red onion salad. Whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of mustard, 1 minced clove of garlic, the basil leaves and salt and pepper to taste.
Whisking together 3 tablespoons of olive oil, 1 Tablespoon of lemon juice, 1 tablespoon of low-fat mayonnaise, 1 teaspoon of mustard, a minced clove of garlic, salt, pepper and a small handful of fresh sage leaves created a great sauce for chicken.
Pea and Butter Bean Spread