Ingredients
1 egg yolk
3 tablespoons white sugar
1 tablespoon prepared mustard
2 tablespoons butter
1/2 cup white vinegar
1/2 cup half-and-half
Method
Sources
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Recipe1M+
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Recipe1M+
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Stackable quart containers — sauces, stocks, prep
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Aged Chinese black vinegar — malty depth for dumplings and sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stackable quart containers — sauces, stocks, prep
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Aged Chinese black vinegar — malty depth for dumplings and sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. whisk together over medium heat and boil until thick. remove from heat and cool. whisk in the half-and-half. refrigerate until using.