"My first day on the job, they asked me to make the hollandaise. I was 17 and had gone to culinary school, so it seemed easy enough. But I took one look at the giant cast-iron stove they were using—it was literally glowing red—and told the chef that it was too hot. And 32 egg yolks? That was too many! He sent me off to pick chervil instead. (One problem: I didn't know what chervil was.) It took me a month of burned forearms and scrambled eggs, but I got it. I learned to make a figure eight with the whisk so it touches all sides of the pan; to keep my hand on the base of the pan to make sure it's just warm, never hot; to whisk the eggs until they are foamy and airy before slowly pouring in warm clarified butter; and then, that squeeze of lemon. Today, when I cook hollandaise at home, I make it in a blender."
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Fluffier, fresher, and fancier than anything from a tub or can.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
A short list of ingredients comes together in this elegant sake martini.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.