Tefal Thermoprotect EF250012 User Manual
Product codes
EF250012
HOT MAYONNAISE : Add some real mayonnaise to the eggs and mustard, 1/4 teaspoon of pepper
paste.
COCKTAIL : Mayonnaise + 3 tablespoons of tomato ketchup, 1 tablespoon of mustard, 1 tablespoon
of whisky or Cognac, red pepper, a touch of lemon juice.
PINK : Add to the mayonnaise 1 teaspoon of ketchup, a touch of Cognac.
TARRAGON : Add to the mayonnaise 6 stems of fresh tarragon finely sliced with scissors.
MARIUS : Add to the mayonnaise 6 cloves of crushed garlic until you get a smooth and creamy
texture.
BROWN : Add to the mayonnaise 1 tablespoon of tomato paste, 2 teaspoons of paprika, 1 tablespoon
of minced shallots.
TARTAR : Mayonnaise + mustard and minced chives.
PAPRIKA : Mayonnaise + paprika (until the colour is a deep orange) + 1 tip of cayenne pepper,
1 tablespoon of Cognac, 1 tablespoon of caper.
paste.
COCKTAIL : Mayonnaise + 3 tablespoons of tomato ketchup, 1 tablespoon of mustard, 1 tablespoon
of whisky or Cognac, red pepper, a touch of lemon juice.
PINK : Add to the mayonnaise 1 teaspoon of ketchup, a touch of Cognac.
TARRAGON : Add to the mayonnaise 6 stems of fresh tarragon finely sliced with scissors.
MARIUS : Add to the mayonnaise 6 cloves of crushed garlic until you get a smooth and creamy
texture.
BROWN : Add to the mayonnaise 1 tablespoon of tomato paste, 2 teaspoons of paprika, 1 tablespoon
of minced shallots.
TARTAR : Mayonnaise + mustard and minced chives.
PAPRIKA : Mayonnaise + paprika (until the colour is a deep orange) + 1 tip of cayenne pepper,
1 tablespoon of Cognac, 1 tablespoon of caper.
MAYONNAISE-BASED SAUCES
SAUCES
LEMONETTE : Press 1/2 of lemon and mix with 1 tablespoon of hot mustard and 5 tablespoons
of fresh cream. Sprinkle with pepper.
FINE HERBS : Mix the fresh cream, the finely minced herbs and the juice from 1/2 of a lemon.
AURORA : Mix 6 tablespoons of fresh cream, 1 tablespoon of ketchup, 1 teaspoon of whisky. Salt
and pepper with 2 pinches of red pepper.
SOUBISE : Melt but do not brown 4 large finely diced onions with butter. Add salt and red pepper.
Grate some nutmeg and mix 2 tablespoons of fresh cream. Mix to a homogeneous paste.
NORMANDY : Melt 1 peeled apple finely cut with 1 pat of butter. As soon as it gets soft, add 1 glass
of cider. Let it reduce to a puree and cool. Mix with 5 tablespoons of fresh cream. Add pepper.
of fresh cream. Sprinkle with pepper.
FINE HERBS : Mix the fresh cream, the finely minced herbs and the juice from 1/2 of a lemon.
AURORA : Mix 6 tablespoons of fresh cream, 1 tablespoon of ketchup, 1 teaspoon of whisky. Salt
and pepper with 2 pinches of red pepper.
SOUBISE : Melt but do not brown 4 large finely diced onions with butter. Add salt and red pepper.
Grate some nutmeg and mix 2 tablespoons of fresh cream. Mix to a homogeneous paste.
NORMANDY : Melt 1 peeled apple finely cut with 1 pat of butter. As soon as it gets soft, add 1 glass
of cider. Let it reduce to a puree and cool. Mix with 5 tablespoons of fresh cream. Add pepper.
CREAM-BASED SAUCES
SOYA : Soya sauce mixed with 6 egg yolks and grated horseradish. Salt and Chinese spices :
mix 2 tablespoons of rum. Serve warm.
CREOLE : Peel 2 bananas, cut them in slices and cook with some butter. Mash them and add
2 tablespoons rum. Serve warm.
PILI PILI : Add 1 tablespoon of pili pili (olive oil + hot peppers) to hot tomato paste.
mix 2 tablespoons of rum. Serve warm.
CREOLE : Peel 2 bananas, cut them in slices and cook with some butter. Mash them and add
2 tablespoons rum. Serve warm.
PILI PILI : Add 1 tablespoon of pili pili (olive oil + hot peppers) to hot tomato paste.
EXOTIC SAUCES
POOR MAN : Very finely mince 6 pink shallots and mix with 3/4 of a cup of vinegar.
AÏOLI SAUCE : 4 cloves of garlic. Add 2 eggs yolks, salt and pepper. Mix. Add 250 ml of olive oil
gradually like a mayonnaise. Add lemon juice.
AÏOLI SAUCE : 4 cloves of garlic. Add 2 eggs yolks, salt and pepper. Mix. Add 250 ml of olive oil
gradually like a mayonnaise. Add lemon juice.
SPICY SAUCES
GARLIC AND PARSLEY : Add 125 g of butter (room temperature), 4 cloves of garlic and
2 tablespoons of parsley mashed to a puree. Cool until served.
ROQUEFORT AND SHALLOT : Cream 2 minced pink shallots and 50 g of crushed Roquefort
until smooth ; Mix with 125 g of butter (room temperature). Flavour with a dash of tarragon vinegar
(optional).
MINUTE BEARNAISE : Mix 1 egg yolk to 1 tablespoon of minced tarragon,1/2 teaspoon of
tarragon vinegar, 3 pinches of fine salt, pepper. Crush all the ingredients with 125 g of butter
softened.
2 tablespoons of parsley mashed to a puree. Cool until served.
ROQUEFORT AND SHALLOT : Cream 2 minced pink shallots and 50 g of crushed Roquefort
until smooth ; Mix with 125 g of butter (room temperature). Flavour with a dash of tarragon vinegar
(optional).
MINUTE BEARNAISE : Mix 1 egg yolk to 1 tablespoon of minced tarragon,1/2 teaspoon of
tarragon vinegar, 3 pinches of fine salt, pepper. Crush all the ingredients with 125 g of butter
softened.
BUTTER-BASE SAUCES
ENG
RC 301 520 920 - R
ef
. 2017616.280 - 05/02