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Recipe1M+
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Hand blender for emulsifications, purees, soups, sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hand blender for emulsifications, purees, soups, sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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whisk sugar, mayonnaise, and mustard together in a bowl until smooth. add water, 1 teaspoon at a time, if dressing is too thick. refrigerate dressing until chilled, at least 30 minutes. place romaine lettuce in a bowl; add dressing and toss to coat. arrange eggs around the lettuce and season with paprika.