Ingredients
4 egg whites
3 cups flour
2 3/4 cups club soda
About 6 cups canola oil, for frying
1/4 cup Dijon mustard
2 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon hot sauce
1 pound green beans, trimmed
Kosher salt
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
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in a large bowl, whisk the egg whites until soft peaks form. whisk in the flour and club soda. place the batter in the refrigerator until ready to use. pour the oil into a large pot so that it is at least a few inches deep. heat to 350 degrees over a medium-high flame. meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. set aside. dip the trimmed beans into the batter, letting the excess run off. (a slotted spoon or spider is useful here.) carefully lower them into the hot oil in small batches, so that they do not stick together. fry until the batter is golden brown and the beans are bright green, about 3 minutes. remove with a slotted spoon and place on a paper-lined plate. season with salt. repeat until the beans are finished. serve with a bowl of dipping sauce.