Category : Sauces
Author : Capoa
Hits : 3883
Date : 13/12/2001
3 egg yolks1 tsp Russian mustard1/2 tsp sugar1/2 tsp saltJuice of 1/4 lemonWesson oil1 Tbs sour cream1/2 jar capers, drained (optional)
Combine egg yolks, mustard, sugar, salt and lemon juice. Add a few sprinkles of cold water and, while beating, enoughWesson oil to reach desired consistency. At last minute, add sour cream and capers.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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