FIVE easy SPREADS
Five delicious French spreads you can whip up in minutes using a mini food processor
Whether you’re hosting a party, looking to elevate your lunch, or just craving something delicious to heap onto your favorite bread, these five spread recipes are about to become your new go-tos. From the tangy zing of a Dijon sauce to the rich creaminess of classic cocktail sauce, each one is packed with flavor and ready in a flash. Perfect for dipping, spreading, or just licking off the spoon (no judgment here!), these recipes are all about big taste with minimal effort. Grab your trusted mini food processor, ingredients and let’s get spreading.
Tuna Rillettes
This simple and flavorful tuna spread is perfect on toasted slices of wholemeal bread. It’s quick to make and full of fresh, zesty flavor.
Ingredients
• 1 tin tuna in brine (190 g)
• 2 tbsp crème fraîche
• 1 tsp olive oil
• 1 tsp mustard
• Juice of ½ lemon
• Chives, chopped
• Rock salt and pepper, to taste
Method
Empty the tuna out of the tin and place it in your food processor bowl. Add the rest of the ingredients and pulse 4-5 times until combined. Serve spread on toasted slices of wholemeal bread.
Dijon Sauce
This creamy Dijon sauce pairs beautifully with ham and fresh vegetables, making it a versatile and quick-to-make addition to any meal.
Ingredients
• 2 slices ham
• 2 tbsp crème fraîche
• 1 tsp grain mustard
Method
Cut the ham into pieces and place in the food processor bowl with the crème fraîche and mustard. Pulse 4-5 times until the ingredients are well combined. Try serving with carrot, courgette sticks, and other crudités.
Cocktail Sauce
This classic cocktail sauce is a perfect accompaniment for seafood dishes, bringing a tangy and creamy flavor to your plate.
Ingredients
• 1 bowl mayonnaise
• 1 tbsp tomato ketchup
• 1 tbsp port or cognac
• 1 tsp Worcestershire sauce
• 2 drops Tabasco® sauce
• 1 tbsp crème fraîche
Method
Make the mayonnaise using our classic recipe below. Add the other ingredients and pulse 5-6 times until the sauce reaches the right consistency.
Sauce for Asparagus
This light and zesty sauce is a delightful complement to asparagus, enhancing its natural flavor with a fresh, creamy finish.
Ingredients
• 3 tbsp fromage frais
• 2 tbsp orange juice
• 1 tsp cider vinegar
• 3 chive leaves, snipped
• Salt and pepper, to taste
Method
Place all the ingredients in the bowl (except for the chives) and blend for 5 seconds. Scatter with snipped chives just before serving.
Fennel and Fresh Goat Cheese
This refreshing and flavorful salad combines the crispness of fennel with the creamy richness of goat cheese, all topped with a delightful crunch from hazelnuts.
Ingredients
• ½ fennel bulb
• 100 g fresh goat cheese
• ½ lemon, juiced
• Chives, mint, chervil (as desired)
• 25 g hazelnuts
• Dash of hazelnut oil
• Salt and pepper, to taste
Method
Chop the hazelnuts (6-7 pulses) in the bowl and set aside.
Wash the fennel, cut it into small pieces, and place it in the bowl. Pulse a few times. Add the lemon juice, goat cheese, oil, herbs, salt, and pepper. Pulse a further 5-6 times. Scatter with the chopped hazelnuts when serving.
Classic Mayonnaise
This basic yet versatile mayonnaise recipe is a must-have in your culinary arsenal. It’s perfect as a base for sauces, dips, or simply spreading on sandwiches.
Ingredients
• 1 whole egg
• 1 tbsp strong mustard
• 300 ml olive or sunflower oil
• Salt and pepper, to taste
• 2 tbsp vinegar (optional)
Method
Place the egg yolks and mustard in a bowl and whisk until combined. Gradually add the oil in a steady stream while continuously whisking until the mayonnaise thickens. Season with salt, pepper, and vinegar (if using) to taste.