Makes 1 cup
1/4 cup cider vinegar
2 egg yolks ¼ teaspoon granulated sugar
½ teaspoon dry mustard
1 teaspoon all‐purpose flour
Pinch of cayenne
1/4 teaspoon kosher salt plus salt to taste
1/4 teaspoon freshly ground black peppercorn
1 teaspoon unsalted butter
¼ cup heavy cream
1 tablespoon crème fraiche
1 tablespoon freshly squeezed lemon juice
- Pour the vinegar into a small saucepan over medium‐high and bring to a boil.
- Put the egg yolks in a small metal bowl and whisk in the sugar, mustard, flour, cayenne, salt, and pepper. Create a restaurant‐grade double boiler: find a pot that the metal bowl with egg yolk mixture can nestle into but not fit all the way into. Add an inch of water to the pot and set over medium heat. Place the small metal bowl with the yolk mixture on top of the pot.
Sugar Snap Peas
- All your favorite produce works well on this salad: radishes, asparagus, carrots, or summer squash. Create layers of vegetables your family loves and enjoy.