Guide to the Holidays

saucemagazine.com I SAUCE MAGAZINE I 1Guide to the Holidays 2015 FREE, GUIDE TO THE HOLIDAYS 2015

guide to the holidays

Holiday brunch croissant French

toast casserole, p. 17

2 I SAUCE MAGAZINE I saucemagazine.com Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 3Guide to the Holidays 2015


2. Barr-Co. soap

The Food Lab: BetterHome Cooking Through

ScienceSay goodbye to The Joy of

Cooking and hello to J. Kenji López-Alt’s nearly 1,000-page

modern masterpiece. Not only is this tome packed with recipes,

complete with step-by-step pictures, but it also explains why

recipes and techniques work. This is a must-read for serious culinary

scholars. $50. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank.com

Barr-Co. SoapClean hands are a necessity for

good cooking, but which soap to choose? Barr-Co.’s locally made natural soaps smell wonderful,

leave hands silky smooth and will remind guests how classy the

cook is. $32. K. Hall Studio, 8416 Manchester Road, Brentwood, 314.963.3293, khalldesigns.com

Shopping for the budding young chef with her first

kitchen? Don’t impulsively buy every knife, pan and gadget

you see. Think of this as a beginner’s bucket list to food greatness. – Spencer Pernikoff

THE STARTER KITCHEN

5. Facture Goods cutting board

1. The Food Lab: BetterHome Cooking

Through Science

3. Culinary herb garden basket

Culinary HerbGarden Basket

Growing herbs is even easier with a pre-seeded herb garden

basket. It includes Genovese basil, chives, oregano, thyme and Italian parsley, plus three

herb tools to add beautiful green garnish to any dish. $50. Larder & Cupboard, 7310 Manchester

Road, Maplewood, 314.300.8995, larderandcupboard.com

Facture GoodsCutting board

Facture Goods, based out of Columbia, Missouri, makes must-

have cutting boards that are both functional and beautiful.

Properly taken care of, these will last for years. $40. Winslow’s

Home, 7213 Delmar Blvd., University City, 314.725.7559,

winslowshome.com

Truffles ButcheryClasses

A two- to three-hour class with the expert butchers at Truffles is a win-win: Attendees learn the

basics of meat management and take home half a hog. Does your burgeoning chef want to learn how to make sausages? Truffles can teach that, too. Classes can

be tailored to any carnivore’s dreams. $150 per person.

Truffles Butchery, 9202 Clayton Road, Ladue, 314.567.9100,

todayattruffles.com

4. Truffles Butcheryclasses


It’s science: People need to drink something. The wise

ones, though, drink booze not just for sustenance, but also

to improve their wit and their moves on the dance floor. Take

the guesswork out of gifting things to the companion who always buys the next round.

– Maggie Pearson

THE BOOZEHOUND3. Scrappy’s

assorted bitters

5. The Gentleman’s Companion

2. Wild rose liqueur

Scrappy’s assorted bitters A must for any cocktail

enthusiast’s collection. Mix and match, choosing from flavors like

celery, lavender and aromatic. $20. Randall’s Wine & Spirits,

1910 S. Jefferson Ave., St. Louis; 14201 Manchester Road,

Manchester, shoprandalls.com

Wild rose liqueur This Mediterranean specialty is especially romantic when mixed with gin, lemon juice and simple syrup, or when added to a fresh

batch of sangria. Don’t stop there, though; drizzle on fresh

fruit salads, mix into homemade ice cream or boil with stewed

fruit compotes for extra depth of flavor. $10 and up. Vom Fass, 7314 Manchester Road, Maplewood, 314.932.5262, vomfassusa.com

Cut-crystal glass Remember those cut-crystal

decanters your parents dusted off at parties, always full of mysterious, exciting liquids? Bellbottoms may be out, but

glassware never is. And unless Grandma’s attending the

shindig, they don’t even have to fill it with crème de menthe.

Prices vary. Jon Paul Design & Collectables, 7014 Clayton Road, Clayton, 314.645.2722,

jonpauldesigns.com

The Gentleman’sCompanion

If your Secret Santa likes pisco, get him a copy of the reissued The Gentleman’s Companion,

Charles Henry Baker’s 1939 travelogue combining

unconventional (and astonishingly un-PC) storytelling, food and

cocktail recipes collected from the author’s travels. $10.

Available for order from Subterranean Books,

6275 Delmar Blvd., St. Louis, 314.862.6100,

store.subbooks.com

Monthly Wine Club OK, we admit that wine seems to taste better when someone knowledgeable chooses it. The

folks at The Vino Gallery will do that each month with a wine club membership. Fill out a brief wine survey about your friend’s

tastes and preferences, and they set aside the bottles. Staying hydrated was never so easy.

$35 and up. The Vino Gallery, 4701 McPherson Ave., St. Louis,

314.932.5665, thevinogallery.com4. Cut-crystal decanter

1. Monthly wine club


1. Cocoa andmarshmallows

4. Microgreen microgarden

Cocoa and Marshmallows

Warm their hearts and bellies with all the fixings for a perfect mug of hot cocoa. Choose from

regular, milk chocolate, chai, Mexican or mint chocolate mix and pair it with a bag of pillowy

vanilla bean marshmallows. Cocoa: $6. Marshmallows: $4 to $5. Kakao Chocolate, multiple locations, kakaochocolate.com

Butcher’s Box Meat PacksPasture-raised meat and house-

ground sausage are always winners. Let Bolyard’s select the meats for you, then choose from a Weekend Warrior Pack, with 3 pounds of breakfast and dinner cuts and a half-dozen farm-fresh

eggs, or go big with Meat for the Week – 7 pounds of choice cuts plus pasta, sauce, six eggs and more. Weekend Warrior:

$40; Meat for the Week: $100. Bolyard’s Meat & Provisions,

2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

Mark Bittman’sKitchen Matrix

Acclaimed food writer and advocate Mark Bittman’s latest release, Mark Bittman’s Kitchen Matrix: More Than 700 Simple

Recipes and Techniques to Mix and Match for Endless

Possibilities teaches them how to break the rules. Offering flexible

ingredients and guidelines, Bittman’s book both educates

the home cook and allows for creativity. $35. The Novel

Neighbor, 7905 Big Bend Blvd., Webster Groves, 314.738.9384,

thenovelneighbor.com

Microgreen microgardenPretty and purposeful, this

countertop greenhouse from Infarm allows the culinary and curious alike to watch

microgreens grow in two weeks or less, thanks to a transparent enclosure, agar-agar and seeds. This reusable indoor garden will keep the planter’s thumb plenty

green until the ground thaws. $28. Bowood Farms, 4605 Olive

St., St. Louis, 314.454.6868, bowoodfarms.com

Cooking ClassesSend them back to school with

gift certificates for classes at Kitchen Conservatory.

Instructors like Josh Galliano of Companion Baking, Qui

Tran of Mai Lee and in-house kitchen pros conduct classes on everything from French pastry to pho. With diverse

classes at all price points, there’s something for everyone. $40

and up. Kitchen Conservatory, 8021 Clayton Road, Richmond

Heights, 314.862.2665, kitchenconservatory.com

Your kid’s teacher. Your girlfriend’s dad. An office secret Santa. There are plenty of people to whom you’re obligated to send a little

holiday cheer. Not that it’s a problem – but what the heck do you buy for your roommate’s new boyfriend? Don’t sweat it. From boxes

of meat to some light culinary reading, we’ve got you covered on giving generic gifts that are anything but. – Kristin Schultz

THE OBLIGATORY GIFT

5. Mark Bittman’s Kitchen Matrix

3. Cookingclasses

2. Butcher’s box meat packs


Caviar James Bond and the Russian

czars may have enjoyed it, but the good stuff from the Caspian

Sea is all but gone thanks to geopolitics, overfishing and other

factors. However, this Sarasota, Florida-based producer farm-

raises black sturgeon from egg to fish using sustainable aquaculture methods. Pass the Champagne.

Platinum: $76; Reserve: $95. Healthy Earth Black Opal Caviar, healthyearth.org

Food snob apron Food snobs can’t hide who they

are, so why fight it? Whether they’re picky about paella or

coleslaw, there’s an apron screen-printed with every hoity-toity food or drink you can think of.

Comes in white, khaki or lemon. He looks good in lemon. $24. Cafe Press, cafepress.com

Artisanal Chocolate Not just any truffle will do. Thankfully, there’s St. Louis

chocolatier Sheila Kleinschmidt of Oh Sheila! Chocolates, who

crafts truffles, caramels, bars and chocolate bacon as decadent as her retro dresses and 1940s

hairdo. Rum chipotle truffles with smoked sea salt? Bacon, caramel

and pecan chocolate clusters? Oh, Sheila! Prices vary. Kind

Soap Co., 20 Allen Ave., Webster Groves, 314.942.2024;

ohsheila.com

5. Fruit bowl

4. Age-your-own-whiskey

We get it. It’s intimidating to shop for the food snob. Check out these sure-to-please gift

ideas for the fancy foodie who isn’t afraid to pick on your barware. Or your olive oil

brand. Or your grandmother’s casserole recipe. – Michael Renner

THE FOOD SNOB

Fruit bowl This Espera Centerpiece bowl-

cum-colander design was inspired by “the behavior and the beautiful webbed form of the sea fan” (aka the sea fern – we looked it up). If that weren’t snobby enough, it’s made of hand-polished stainless steel or comes in a 24-karat gold version. No better way to serve

your Ruby Roman grapes (aka the world’s most expensive grape – we

looked that up, too). $350. Anna New York by RabLabs, rablabs.com

Age-your-own whiskey The food snob likes to be in

control. St. Louis’ Still 630 makes DIY whiskey foolproof with its

home whiskey-aging kit, complete with a tiny charred white oak

barrel, high-proof unaged whiskey (corn, rye and barley

mash bill) and two fancy tasting glasses. Here’s to you, Mr. Van

Winkle. $139. Still 630 Distillery, 1000 S. Fourth St., St. Louis,

314.513.2275, still630.com

1. Caviar

3. Food snob apron

2. Artisanal chocolate


BY H E AT H E R H U G H E S , K E L L I E H Y N E S , J A M I E K I L G O R E , T E D K I L G O R E , C AT H E R I N E K L E N E ,

A N N E M A R I E L O D H O L Z , DA N L O D H O L Z , M E E R A N AG A R A J A N , M AG G I E P E A R S O N ,

S P E N C E R P E R N I KO F F A N D D E E RYA N // P H O T O S BY E M I LY S U Z A N N E M C D O N A L D

Holiday brunch is the most wonderful time of the year. It breaks down barriers: between breakfast and lunch, sweet and savory, coffee and booze and, now, between host and guest. With make-ahead recipes and simple brunch staples, all you need to

do is preheat the oven, put out the plates and enjoy a meal with people special enough to invite over before noon.

season’sbrunchings

Shot on location at the residence of The Place Home owner-designer Emily Mitchell, theplacehome.com


Bacon for a CrowdGone are the days when you slaved over a

stovetop, dodging hot bacon grease. Save yourself the trouble and bake bacon in any quantity you

like. In a large, rimmed baking pan lined with foil, arrange the bacon slices close together in a

single layer. Place in a cold oven, then heat to 400 degrees. Bake 20 to 22 minutes for regular bacon and 26 to 28 minutes for thick-cut bacon. Drain on

a paper towel-lined plate and serve. – M.N.


Brew the perfect cup for brunch and customize it to

your holiday stress level. – H.H.

MILK

P U N C Hrecipe on p. 21

1 C U P 3 W A Y S

Level 1You overslept. Get a move on and use your favorite pour-over setup to make a mug of Sump Coffee’s Costa Rica Las Lajas Perla Negra

(25 grams coffee to 350 grams water). This balanced natural

coffee has a hint of fruitiness that lets the brew stand on its own.

Level 2Aunt Susan just showed up

unannounced – with her four kids in tow. Add 1 ounce Maker’s Mark to that brewed coffee for a shot

of stress relief, then slap on a smile and find some extra chairs.

Level 3Your helpful preschooler just

dropped a dozen eggs on the floor. Sometimes happy hour starts at 10 a.m. Use an electic mixer to beat ¼ cup heavy cream with 1 tablespoon powdered sugar on medium-high speed for 3 minutes, then fold

in 1 tablespoon Carpano Antica Formula sweet vermouth. Top

your bourbon-spiked brew with a healthy dollop for a Manhattan-

inspired moment of peace.


C R O I S S A N TFRENCH TOAST

C A S S E R O L Erecipe on p. 21


Raw Missouri Honey

Honey is the secret ingredient in many of our

favorite brunch dishes. Drizzle over roasted Brussels sprouts, mix with vinegar for salad

dressings or dollop over bananas and yogurt.

Caruthersville, Missouri harvester Sam Crowe can hook you up with

the good stuff. $12. The Heirloom Room, 2116 Cherokee St., St. Louis, 314.772.8000,

theheirloomroom.com

Bagels and LoxFew things in life outclass a good bagel and lox. Kohn’s Deli does it right with cold-smoked nova lox and thick,

chewy bagels. Purchase enough for a platter

(think three to four slices of lox per bagel) and

serve with cream cheese, tomato, red onion, capers

and lemon wedges. Lox: $24 per pound;

Bagels: $1 each. Kohn’s Kosher Meat and Deli, 10405 Olive St., Creve

Coeur, 314.569.0727, kohnskosher.com

Lochhead Vanilla Extract

The three-generations-old Lochhead vanilla

extract recipe is made using a cold-extraction

process. With a rich, smooth flavor, all your

holiday sweets deserve a heavy pour. $11.

Available at Straub’s locations, straubs.com

Seasonal OystersOysters for brunch may seem odd in a

landlocked state, but Bob’s Seafood brings them in fresh enough

to transport you to the Pacific Northwest. Add

a squeeze of lemon juice to offset that sea brine and pair with a

stiff bloody mary. Price varies. Bob’s Seafood,

8660 Olive Blvd., Olivette, 314.993.4844,

bobsseafoodstl.com

314 Hot SauceEggs without hot

sauce? Blasphemy. 314 Hot Sauce is perfectly proportioned to give

any dish a kick without searing off tastebuds. $6. Sweet Boutique, 8115 Maryland Ave.,

Clayton, 314.932.1222, Facebook: Sweet

Boutique STL

Geisert Farms Sausage PattiesNot everyone loves

bacon as much as Jim Gaffigan. Offer some variety with Geisert

Farms sausage patties – which should be pan-

seared and finished in the oven. Pork from

happy, pasture-raised pigs just tastes better. $8.

Freddie’s Market, 9052 Big Bend Blvd., Webster

Groves, 314.968.1914, freddiesmarket.com

Complete your favorite hybrid meal with local picks that take

brunch from standard to stellar. Serve these at home or gift

them to brunch hosts. – M.P.

BESTBRUNCH

B U Y S


P A S T R Y PERFECT

Keep kitchen-space invaders at bay with an array of local pastries to snack on before they sit down to brunch. Here, some of our favorite treats from around town. – H.H.

Croissant$3. Comet Coffee & Microbakery, 5708 Oakland Ave., St. Louis, 314.932.7770, cometcoffeestl.com

Savory scone $2.50. Pint Size Bakery, 3825 Watson Road, St. Louis, 314.645.7142, pintsizebakery.com

Orange lavender olive oil cake $4. 4 Seasons Bakery, 2012 Campus Drive, St. Charles, 314.288.9176, 4seasonsbakery.com

Big Mama vegan cinnamon roll$4. SweetArt, 2203 S. 39th St., St. Louis, 314.771.4278, sweetartstl.com

Smoked bacon-cheddar-sweet corn muffin$3. La Patisserie Chouquette, 1626 Tower Grove Ave., St. Louis, 314.932.7935, simonefaure.com

Pumpkin scone$2.50. Whisk: A Sustainable Bakeshop, 2201 Cherokee St., St. Louis, 314.932.5166, whiskstl.com

Cherry turnover$3.50. Winslow’s Home, 7213 Delmar Blvd., University City, 314.725.7559, winslowshome.com

Have leftover croissants? Use

them in the croissant French toast recipe

on p. 21.


Mini yogurt cups make a big impression. The customizable, assembly-only treat is an ideal brunch appetizer. Fill 4-ounce jars or other cute glassware with about ¹∕³ cup of

your favorite plain or vanilla yogurt. Top with crunchy granola and julienned pear. – H.H.

M I N IYOGURT CUPS


MILK PUNCHEggnog is for kids. This one-two boozy punch keeps things simple but allows for plenty of variation in flavor and character, depending on how you pick your poison. – T.K. and J.K.

5 SERVINGS

1¼ cups brandy, bourbon or dark rum5 oz. dark simple syrup*2 cups whole milk5 oz. waterFreshly grated nutmeg

• Add the brandy, dark simple syrup, milk and water to a blender and blitz to combine. Refrigerate 4 hours, until chilled. Serve in a highball glass and top with nutmeg.

*In a saucepan over high heat, bring equal parts brown sugar and water to a boil. Simmer until sugar dissolves. Remove from heat and let cool to room temperature.

GRATIN DE NICOLEPrepare this dish the night before, then pop it in the oven for easy brunch baking while you prepare your bloody mary. – M.P.

8 SERVINGS

1 lb. day-old good-quality white bread, cut into ½-inch cubes

4 eggs¹∕³ cup flour2¹∕³ cups whole milk2 Tbsp. minced fresh parsley 1 Tbsp. Dijon mustard¼ tsp. kosher salt¼ tsp. freshly ground black pepper¾ lb. bacon, diced¼ lb. Gruyere cheese, cut into ½-inch cubes

• Preheat the oven to 375 degrees.

Grease a 9-by-13-inch baking dish with nonstick spray.

• Place the bread in a large mixing bowl. In a separate medium bowl, whisk together the eggs and flour until smooth and thick. Whisk in the milk, parsley, mustard, salt and pepper, then pour over the bread. Let rest 15 minutes.

• In a skillet over medium heat, saute the bacon until lightly cooked but not crisp, about 10 minutes. Transfer to paper towel-lined plate to drain.

• Add the bacon and cheese to the bread mixture and stir to combine. Pour into the baking dish. Bake until crusty on top, 40 to 45 minutes.

CROISSANT FRENCH TOAST CASSEROLEThis spectacular but simple dish was inspired by a brunch at a charming bed-and-breakfast in Fulton, Missouri. – A.L. and D.L.

8 SERVINGS

6 croissants²∕³ cup orange marmalade5 eggs2 cups heavy cream, divided1 tsp. vanilla extract, divided½ tsp. almond extract½ tsp. freshly grated nutmeg½ tsp. kosher salt2 Tbsp. sugar1 lb. strawberries, slicedMaple or strawberry syrup (optional)

• Grease a 9-by-13-inch baking dish with nonstick spray. Slice the croissants in half horizontally; arrange the bottom halves in the dish. Spread the marmalade on the cut sides of the croissants, then replace the top halves of the croissants.

• In a medium bowl, whisk the eggs, 1 cup cream, ½ teaspoon vanilla extract, almond extract, nutmeg and salt until combined. Pour the mixture evenly over the croissants. Wrap the dish in plastic wrap and refrigerate overnight.

• Preheat the oven to 350 degrees. Remove the plastic wrap from the dish. Bake 25 minutes, until the egg mixture is set and the croissants are golden brown.

• Meanwhile, in a bowl, use a hand mixer to beat the remaining 1 cup cream, the remaining ½ teaspoon vanilla extract and the sugar on high speed until stiff peaks form, about 5 minutes. Serve the French toast with strawberries, whipped cream and maple syrup, if desired.

BLOODY MARYBanish boring bloodies. This complex recipe lets you keep your Zing Zang, but adds four kinds of citrus, a couple hot sauces and even a splash of oatmeal stout. – H.H.

Courtesy of Tick Tock Tavern’s Tyson Blanquart

4 SERVINGS

3 cups Zing Zang Bloody Mary Mix6 oz. Deep Eddy Ruby Red Vodka*4 oz. Schlafly Oatmeal Stout3 oz. orange juice4 oz. steak sauce3 oz. SrirachaJuice of 2 limes, plus more for rimmingJuice of 1 lemon12 dashes celery salt12 dashes Fee Bros. celery bitters12 dashes Tabasco8 dashes Worcestershire sauce Rim Shot bloody mary rimming salt12 blue cheese-stuffed olives4 lime wedgesFreshly ground black pepper to taste

• In a large pitcher, add the Zing Zang, vodka, oatmeal stout, orange juice, steak sauce, Sriracha, lime juice, lemon juice, celery salt, bitters, Tabasco and Worcestershire. Stir vigorously 30 seconds. Refrigerate at least 30 minutes, until the mixture is chilled.

• Rim 4 pint glasses with lime juice and rimming salt and fill each one-third full with fresh ice. Pour the mixture through a fine-mesh sieve into each glass. Garnish each with 3 olives and 1 lime wedge. Top with the freshly ground pepper.

*Available at Randall’s Wine & Spirits, multiple locations, shoprandalls.com

WHITE CHEDDAR-BLUEBERRY FRENCH TOAST CASSEROLESharp white cheddar cheese adds unexpected savory notes to a traditionally sweet breakfast treat. – C.K.

Adapted from a recipe by Diane Bianco

12 SERVINGS

2 cups frozen wild blueberries½ cup sugar¼ cup water2 Tbsp. maple syrup1 Tbsp. orange zest½ tsp. cinnamon8 eggs¾ cup milk ½ tsp. baking powder Pinch kosher saltPinch freshly grated nutmeg 1 loaf day-old challah bread, torn into bite-sized pieces1½ cups shredded white cheddar

• In a medium saucepan over medium heat, combine the blueberries,

R E C I P E S


Hollandaise in a flash? Yes, you can … in a

blender. Recipe on p. 23.

BAKED

EGGS


sugar, water and maple syrup. Simmer 15 to 20 minutes, stirring frequently and smashing the berries with a spoon until they begin to break down. Remove from heat and stir in the orange zest and cinnamon. Set aside and let cool to room temperature.

• Meanwhile, in a large mixing bowl, whisk together the eggs, milk, baking powder, salt and nutmeg. Set aside.

• Grease a 9-by-13-inch casserole dish with nonstick spray; add the blueberry mixture and spread evenly. Cover with the challah, then gently pour the egg mixture evenly over the bread. Sprinkle the top with the cheddar. Cover with plastic wrap and refrigerate overnight.

• Preheat the oven to 350 degrees. Remove the plastic from the dish and bake 20 to 25 minutes, until the custard is set.

• Turn the broiler to high, then brown the top until the cheese is bubbly and golden, about 5 minutes.

BAKED EGGS Baked eggs add a touch of simple elegance to any brunch table. Swap the spicy sausage for a pound of roasted mushrooms for a vegetarian option. – M.N.

Adapted from a recipe by Giada De Laurentiis

8 SERVINGS

2 cups cubed, good-quality white bread2 Tbsp. extra-virgin olive oil, divided1 lb. fiama sausage* or another spicy Italian sausage1 medium onion, finely diced1 10-oz. package frozen spinach, thawed and drained½ tsp. kosher salt, plus more if desired¼ tsp. freshly ground black pepper, plus more if desired½ cup goat cheese8 large eggsChopped fresh chives, for garnishBlender Hollandaise (recipe follows)Sriracha

• Preheat the oven to 400 degrees.• Toss the bread with 1 tablespoon oil.

Arrange bread on a sheet pan in a single layer and bake until lightly golden, 8 to 10 minutes. Set aside.

• In a large nonstick skillet over medium-high heat, warm the remaining 1 tablespoon oil, then add the sausage and onion. Saute until the onions are soft and the sausage is browned, 8 to 10 minutes. Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir to combine.

• Spread the sausage mixture into a 9-by-13-inch glass or ceramic baking dish. Crumble the goat cheese on top, arrange the bread cubes over the goat cheese and create 8 wells.

• Crack 1 egg into a ramekin to keep the yolk intact. Gently slide the egg into a well. Repeat with the remaining eggs. If desired, sprinkle the eggs with salt and pepper.

• Bake 10 to 15 minutes, until the egg whites are opaque and yolks are runny. Garnish with the chopped chives, drizzle with hollandaise and serve with Sriracha.

*Available at Salume Beddu, 3467 Hampton Ave., St. Louis, 314.353.3100, salumebeddu.com

BLENDER HOLLANDAISEHollandaise in a flash? Yes, you can – no strenuous whisking required. For a thicker sauce, reduce or omit the water completely. – M.N.

MAKES ¾ CUP

3 egg yolks3 Tbsp. water1½ Tbsp. lemon juice¼ tsp. kosher salt ¼ tsp. freshly ground black pepper 1 tsp. Dijon mustard (optional)1 tsp. Sriracha (optional)1 stick unsalted butter

• In a blender, combine the egg yolks, water, lemon juice, salt and pepper. Add Dijon mustard or Sriracha, if desired.

• In a saucepan over medium heat, melt the butter 3 to 5 minutes, until it begins to foam. Remove from heat.

• Place the lid on the blender, removing the center cap. With the blender running on medium speed, slowly pour the melted butter into the egg yolk mixture through the center to emulsify. Serve warm over Baked Eggs or eggs Benedict.

Guide to the Holidays

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