Make Perfect, One-Minute Hollandaise Sauce with an Immersion Blender

Hollandais is a “mother sauce”, which means you can use it as-is or customize it for your tastes.  Like adding Dijon…

Make This Tangy Citrus Dessert With a Simple Ratio

Citrus fruits, like all the orange varieties, grapefruits, lemons, and limes, truly are winter’s shining stars. With varying degrees of sweetness, tart, tang, and bitterness, these bright fruits have a knack for brightening winter’s coldest days.

Of course, you can eat them out of hand, or turn them into cocktails, vinaigrettes, and baked goods, but one of the very best ways to put that citrus to work right now is by making a sweet and tangy curd.

Source: Your Template for Sweet and Tangy Citrus Curd, 5 Ways

Curd will last five days in the fridge, but three months in the freezer.

Rainbow Heart Cookies for Your Valentine?

Ultimate Valentine Day’s Cookies! Here come rainbow heart cookies called “Eugenie Cookies.”

Source: Valentine Rainbow Heart Eugenie Cookies

This is so much work. You have to really like someone to spend 5 hours making them a batch of cookies that look neat & taste okay:

Use Slow Roasted Shallots to Make Creamier Salad Dressings

Let’s get one thing straight: A salad is really only as good as its dressing. Sure, it’s important to use farm-fresh, in-season produce. And yes, careful and creative preparation is not to be ignored. But hey: Without a good vinaigrette, you’re just eating forkfuls of dry spinach, and there’s nothing sexy about that. Some of our favorite salad dressings are rich and creamy, and well, not exactly healthy (although there is certainly a time and a place for blue cheese). That’s where these alterna-emulsifiers come in. When you’re looking to get a little creative, try these lighter, brighter ways to turn your dressing into the main event.

Source: What Sorcery Is This?! 7 Creamy, Rich Salad Dressings That Are Actually Healthy

I know what the headline says, but the avocado option would be my “go to”.  Way more healthy choice.  I have information about making your own nut “milk” and butter.

If you’re already grilling outside, throw a handful of unpeeled shallots on the grill along side whatever else is cooking.   Turn the shallots until the skins are blackened and the insides are soft, then let them cool. Scoop out the soft insides…  You’ll get a sweet smoky flavor that’s good in dressings, sauces, etc.

Add Tahini to Make Any Sauce or Dip Creamier

A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.

And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.

Source: 7 Ways to Make Everything You Cook Deliciously Creamy

Tahini is easy to make yourself.  Alternately, one could use sodium citrate for creamy cheese

Prevent Soggy or Burnt French Toast by Frying in Oil Instead of Butter

A plate of perfect French toast—crispy round the edges, custardy in the center, and capped off with an amber kiss of maple syrup—is a thing of breakfast time beauty. On the other hand, slices that turn out soggy and squishy, charred in some spots and undercooked in others… well, there’s nothing sadder. What could go wrong? We’ve identified five common French toast mistakes and how to fix them.

Source: You’ve Been Making French Toast All Wrong (Here’s How to Do It Right)

To get the best of both worlds – the smoke point of butter is lower, but yields more flavour and colours the food more quickly, often burning.  So heat a little oil, then add some butter…  You get the benefits of more colour and flavour from the butter, and get a slightly higher smoke point than if using just butter which is more likely to avoid burning yet still allowing for crispy non soggy toast. This method works well for many things, particularly fish.

Make a Quicker and Easier Version of Bearnaise Sauce with Mayonnaise

A stress-free way to make a classic — and unruly — French sauce that’s a variation of hollandaise.

Source: How To Hack Béarnaise, A Mother Of A French Sauce

I wouldn’t describe a bain marie as a “special piece of equipment.” A metal bowl over a pot of heated water is something most people can manage.

I guess for the sake of product placement, no one mentions or recommends a specific brand.

Study: The Healthiest Way To Eat Eggs

For those who eat eggs…

While the egg yolk debate (to eat or not to eat) may continue among doctors, nutritionists and others in the health industry, researchers from Purdue University are giving the whole egg the thumbs up.

In fact, they’ve discovered that eggs consumed with raw vegetables can actually increase the nutritional value of the veggies.

This study, which was presented earlier this month at the American Society for Nutrition’s Annual Meeting, consisted of 16 healthy young men who were instructed to eat three different salads — one with no egg, one with one-and-a-half scrambled whole eggs and another with three scrambled whole eggs. “And what we observed was that there was a progressive increase in the absorption of the carotenoids from the vegetables as you had more eggs, which we attribute to the fat component of the yolk,” lead study author Wayne Campbell, Ph.D., a professor of nutrition science at Purdue University, tells Yahoo Health.

Source: The Healthiest Way To Eat Eggs

They don’t quite know how, just that for a small sample it did.  I have a recipe for scrambled eggs, which reminds me that I haven’t made scrambled egg pita pockets in a while…