Blender Hollandaise Recipe french food, sauce recipes, brunch, breakfast, egg recipes, lemon juice recipes, butter recipes, large groups, mothers day food, easter foodIngredients1 1/4 cups (2 1/2 sticks) unsalted butter, cubed2 Tbsp. fresh lemon juice, plus moreKosher salt and freshly ground black pepperRecipe PreparationFill a blender with hot water; set aside.
Rhubarb Compote Recipe Pairs perfectly with our pork tenderloin recipes.Ingredients6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)Recipe PreparationCombine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes.
Chicken with Truffles and Champagne Sauce Recipe Ingredients1/2 cup all purpose flour3 3/4-pound chicken cut into 8 pieces1 1/2 tablespoons unsalted butter2 tablespoons extra-virgin olive oil2 cups Champagne or sparkling white wine8 ounces green beans, cut in half crosswise, then lengthwise2 cups matchstick-size pieces celery root (about 8 ounces)1 1/4 cups matchstick-size pieces carrots (from 1 large)1 small black truffle, cut into matchstick-size pieces (optional)Recipe PreparationWhisk flour, salt, and pepper in shallow bowl.
Bacon and Egg Sandwiches with Pickled Spring Onions Recipe This version of an egg sandwich, from Austin& 39;s Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.
Cast-Iron Skillet Cornbread Recipe Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.Ingredients1¼ cups all-purpose flour1 cup fine-grind cornmeal1 tablespoon baking powder1½ cups canned creamed corn (from one 15-ounce can)1 4.