Pour hot milk into egg
yolks in a steady stream, while whisking constantly.
Not exact matches
Then add the egg
yolks to the warm milk
in the pan
in a
steady stream, whisking constantly so the eggs do not scramble.
Whisking without stop, drizzle
in about 1/4 cup of the hot milk - this will temper, or warm, the
yolks - then, still whisking, add the remainder of the milk
in a
steady stream.
Slowly pour about 1/3 of the heated milk mixture
in a
steady stream into the
yolks, whisking the whole time.
Gradually add about 1 cup of the hot milk into the egg
yolk mixture to temper the
yolks, whisking constantly so they don't curdle, then whisk
in the remainder of the milk
in a
steady stream.
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 continuousl
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 continuousl
in a
steady stream, whisking continuously.
Combine olive and vegetable oils
in a measuring glass and pour into
yolk mixture, drop by drop at first, then
in a slow
steady stream as mixture stiffens, until all the oil has been added.
Place egg
yolks, lemon juice, water and pepper
in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour
in the warm olive oil or butter
in a fine and
steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water