mustard I always use Dijon for extra flavour and spice
1. Melt the butter and make sure it’s on the hot side and not just melted.
2. In a taller glass or mug (the bottom must be wide enough for the blender to sit/reach right at the bottom of it), add all the ingredients egg yolks, lemon juice, mustard and cayenne pepper. Turn the bender on and blend for 5 seconds or so.
3. Drizzle in the butter slowly in a little stream or just add it in 3 slots at an interval of 20 seconds while blending continuously. Move the blender up and down a few times. Once all of the hot butter has been added blend for 10-15 more seconds and it’s done!
Here’s my go-to recipe, and while there are measurements listed I don’t really follow them strictly which is the beauty of a recipe like this, just like your Italian grandmother would make…if you were Italian
Print Homemade Churros Author. ½ cup milk ½ cup water 2 Tablespoon sugar ⅛ teaspoon salt 6 Tablespoon butter 1 cup all purpose flour 1 egg 2 teaspoon vanilla extract FRYING & COATING oil for frying ½ cup fine or powdered sugar 1 teaspoon cinnamon powder CHOCOLATE DIP 50 grams chocolate, cut into smaller pieces 150 grams all purpose cream Instructions In a saucepan, combine milk, water, sugar, salt and butter together then bring to boil over medium heat
While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Here’s one last combo because it’s my current obsession – the master mix with pecans (toasted, you have to toast the pecans
--- PIN THIS RECIPE ---. The jarred stuff doesn't even compare to Homemade Alfredo Sauce. I've met so many people who didn't realize how easy it is to make your own Alfredo Sauce - and I'm hoping to make a believer out of you if you aren't already