Sentences with phrase «whisking continuously»

Slowly pour in the milk, whisking continuously, until no lumps remain.

When all the oil is incorporated, and the aioli becomes very thick and yellow, like lemon pudding, add the lemon juice a little at a time, whisking continuously.

Bring the sauce to a boil, whisking continuously.

Reduce heat to low and, while whisking continuously, add the yogurt.

Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks.

Then slowly whisk egg yolk mixture back into cream, whisking continuously.

Add the cornmeal in a steady stream while whisking continuously for 3 minutes, making sure there are no lumps.

Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling).

Heat over medium - low heat until it comes to a very gentle simmer while whisking continuously, about 5 minutes.

Once it is incorporated, slowly add in the remaining wine, whisking continuously.

While whisking continuously, add the olive oil to the vinegar in small dribbles, making sure that each dribble of oil is emulsified with the vinegar before adding more oil.

When it begins to bubble, continue to cook for 1 to 2 minutes while whisking continuously.

Whisking continuously, bring to a boil over medium - high heat, then reduce heat to low, cover pot, and simmer for about 10 minutes.

After 5 minutes whisk the agar agar into the mixture and place over a medium heat, whisking continuously to stop the mixture sticking.

Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth.

Add the brown rice syrup, honey, coconut oil, and cashew butter to a small sauce pan and heat over low while whisking continuously.

While whisking continuously, add a ladle of milk to the egg mixture.

Gradually add all the milk while whisking continuously.

Add the sage and garlic, and cook, whisking continuously, until the butter begins to bubble, and golden brown flecks begin to form in the bottom of the pan, about 5 - 8 minutes.

Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

Keep slowly pouring in the half - and - half, whisking continuously until all the half - and - half has been added and the mixture is smooth.

Let bubble a couple of times while whisking continuously.

Lower to a simmer, and cook for 4 - 5 minutes, whisking continuously until the liquid is thick enough to coat the back of a spoon.

In batches, whisk in the cheddar and Monterey Jack cheese, whisking continuously until melted, about 4 - 5 minutes.

Pour in the white wine or vegetable stock, whisking continuously, and cook until thickened.

Whisking continuously, bring to a simmer and remove from heat.

Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling.

Slowly add milk, whisking continuously, until smooth.

Warm the mixture over medium heat, whisking continuously for 1 minute.

Simmer for around 3 - 5 minutes, whisking continuously, until the mixture is starting to thicken slightly.

Slowly whisk in wine then measured broth, pouring in a little at a time, whisking continuously, until all is added.

Slowly add oil while whisking continuously until emulsified.

Add milk a little at a time while whisking continuously to form a sauce.

Gradually whisk in the polenta and cook, whisking continuously, for 2 — 3 minutes or until thickened.

For oil garnish, add all ingredients to a small sauce pan, whisking continuously over low heat.

Cook for about 5 minutes, or until smooth and thickened, whisking continuously.

Once the milk is heated, slowly pour it into the egg mixture, whisking continuously.

Slowly drizzle in the olive oil, whisking continuously.

In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously.

Meanwhile, whisk yolks in a heatproof bowl to combine, then add cream mixture, whisking continuously to combine.

Do this slowly, about a tablespoon at a time, whisking continuously.

Slowly give this mixture to the pot while whisking continuously.

* Burnt Local Honey Pour honey into a small saucepan and heat it up at the medium heat setting, whisking continuously.

Slowly add the buttermilk mixture to the flour, whisking continuously until all lumps are gone.

Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture to temper the eggs.

Slowly pour the hot cream mixture into the egg yolks whisking continuously as you go.

Pour honey into a small saucepan and heat it up at the medium heat setting, whisking continuously.

Whisking continuously, drizzle in olive oil.

Make the dipping sauce: In a small saucepan, combine all of the sauce ingredients and heat over medium heat, whisking continuously, until very smooth.

Over a medium - low heat, slowly add half of the milk, whisking continuously to prevent lumps.