- Cocktails and Spirits
October 15, 2013
This recipe was created by Drunk Dial Congress founder Scott Goodstein. The cocktail is delicious and has a enough sour in it to make you really want to lambaste Congress.
Calories Per Serving
- 2 Ounces blended whiskey
- 1 cherry
- Juice of 1/2 of a lemon
- 1 Teaspoon powdered sugar
- 1 egg white
- 1 slice lemon
Combine all ingredients in a shaker over ice and shake well. Strain into a rocks glass. Garnish with a lemon.
Calories Per Serving195
Folate equivalent (total)11µg3%
Have a question about the nutrition data? Let us know.
Fleur de Lolly: Classic recipes, quotes from Julia Child
In honor of Julia Child’s birthday (Aug. 15), I wanted to share two of her classic recipes which have become family favorites and a few of her quotes that make me smile. Julia is well known for bringing French cuisine to the American public with her debut cookbook, “Mastering the Art of French Cooking,” which has sold more than 1.5 million copies.
“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients,” she said. These recipes prove that statement is true.
Here is a classic quiche with a lovely creamy filling which contains no cheese. If you MUST add some, sprinkle a little grated Gruyere on the top right before it goes into the oven.
Use homemade pastry for the crust or feel free to use a pre-made or frozen crust, the crust for about 10 minutes before adding the filling.
3 to 4 oz. lean bacon (6 to 8 strips) cut in 1-inch slices
8 inch partially cooked pastry shell
1 1/2 to 2 cups heavy cream
Preheat oven to 375 degrees.
Put bacon in a medium pan, cover with cold water and bring to a boil over medium-high heat. Boil for 5 minutes, then drain. Return bacon to the pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.
Beat eggs, cream and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30 to 35 minutes. Serve quiche warm or at room temperature, sliced into wedges.
We all have been there when a recipe doesn’t turn out exactly as planned. Trust Julia to put us all at ease with her words:
“I don’t believe in twisting yourself into knots of excuses and explanations over the food you make. When one’s hostess starts in with self-deprecations such as ‘Oh, I don’t know how to cook . ’ or ‘Poor little me . ’ or ‘This may taste awful . ’ it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one’s shortcomings (or self-perceived shortcomings), and make the other person think, ‘Yes, you’re right, this really is an awful meal!’ Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed — well, so what! Usually, one’s cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes.”
1 tablespoon olive oil or cooking oil
3 pounds lean stewing beef, cut into 2-inch cubes
3 cups full-bodied, young red wine, such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
18 to 24 small white onions, brown-braised in stock
1 pound quartered fresh mushrooms, saut in butter
Remove rind from bacon and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. The recipe may be completed in advance to this point.
For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Jack Monroe #182 Extraneous brine
Was the 'treatment' last Thursday too? Who calls being in a clinic 'treatment'? Ah yes, someone who wants to cosplay having cancer.
I'm here for the total chaos that's looming over the fact her ego can't cope with someone else being a champion of cheap, nutritious food. So glad I'll be at home all night live watching.
Go away whilst I think of an answer/hope you forget.
for the time it took her to type that she could have just answered couldn’t she? Or doesn’t she have one.
I feel so cross every time I think about someone getting a sad inedible meal from a food bank recipe. What a waste of precious food.
The thing with Jamie Oliver recipes is they never go wrong. Food bank recipes should be like this (minus expensive fancy ingredients). I would suggest for a family: tuna pasta bake, pasta with tomato sauce, curry and rice, risotto, chilli and rice. Meat free recipes are the cheapest, but spaghetti and meatballs is an easy favourite, and shepherds pie is ok if you have enough pans. When my kids were little and we were broke (not poor just maternity leave, mortgage, childcare etc took all the money) we ate stuff like this and frozen convenience foods like oven chips. We also mostly eat vegetarian so Linda McCartney sausages and quorn mince and stuff.
I feel like Jack over complicates the cooking, and forgets that little kids generally are picky (we get hints of this sometimes about SB).Nobody wants to be trying out weird new foods that might be rejected after a long day of school/ work.
As other fraus have pointed out, Jack seems to think that low calorie, barely nutritious diarrhoea inducing slurry slop is ok for poor people. And that her fellow guardianistas think this is ok for people other than themselves too. I think it underlines how snobby and actually quite tory some of these people are.
In Jack's case I think it is a subtle thing but I think it's an example of 'othering'. She does it with various groups of people too. Definitely trans, autistic, BAME and I suspect gay people too. I get the feeling that she either subconsciously or consciously holds a bias due to her upbringing and wants to highlight differences and push these groups into the margins of society. She wants them to be shown as perpetually suffering or less than 'normal people'.
She is not about inclusivity, equality or respect. She sees these people as labels not humans and I hate that. I know she is gay and has tried to pass herself off under certain labels but I think she genuinely sees herself above all others even if she happens to be in one of those groups. It's incredibly damaging too because she exhibits dangerous behaviours and then uses various conditions/states of being as an excuse for sheer arseholity.
DIY food recipes to try this weekend
Here are some quick DIY homemade recipes to try this weekend and enjoy tasty food.
SNS Web | New Delhi | January 12, 2020 4:18 pm
(Representational Image: Getty Images)
If you believe that dishes including Air Dried Halwa, Strawberry Yoghurt Kulfi, Spinach Kofta Curry and Fish Curry are best enjoyed at fancy restaurants, think again. What if you are told that one could easily cook any of these in the comfort of your own kitchen? And, because you control the ingredients, you could also save on calories, fat, sodium, and sugar? What often stands between a restaurant-quality meal and a homemade dinner is an approachable, easy-to-follow recipe. Here are some quick DIY homemade recipes to try this weekend and enjoy tasty food.
Air Dried Halwa, Strawberry Yoghurt Kulfi
Place the semolina in a large shallow pan with the milk, sugar and ghee. Slowly bring to a simmer, then continue to cook until very stiff, sticky and the mixture forms a ball in the centre. Turn out onto a greased silicon mat. Place another silicon mat on top and roll out until very thin (about 2mm). Back onto the mixture and lightly roll the surface to set the pistachio and rose into the halwa. Allow to set and lightly dry at room temperature for 24-48 hours before cutting into rectangles for sheets. Now splash saffron water and beetroot juice on halwa sheet. Cut rectangles can be stored layered with baking paper in the chiller before use.
For Strawberry Yoghurt Kulfi
Place the puree in a saucepan with the cream, glucose and demerara sugar. Gently bring the mixture to a simmer to dissolve the sugar, then remove from the heat. Fold in yoghurt and blend the mixture with a hand blender until smooth. Strain the mixture, pour into a beaker and freeze for 18 hours. Now churn the mixture and put in four cylindrical tubes freeze for one hour and roll into halwa sheet.
For Strawberry Tequila Compote
Place strawberry in a saucepan with the sugar over low heat and simmer until just soft enough. Now Pour in tequila, cover it by lid and cook for just 2 minutes. Cool it down and reserve in a glass container.
Spinach Kofta Curry
For Kofta Stuffing
Green chili chopped: 1 gms
Heat oil in a pan add black cumin seeds and allow to splutter, now add chopped ginger and chill. Now add spinach and sauté for 3 minutes and turn off the heat. Now mix rest of the ingredients and reserve.
Boiled Grated Potato: 25 gms
Mix all the ingredients and make eight balls of 35 gm each and fill 13 gm of stuffing in each ball and fry on slow heat till kofta turn light golden in colour.
Roasted Sesame Seeds: 10 gms
Roasted Coriander Seeds: 4 gms
Roasted Cumin Seeds: 2 gms
Roasted Kashmiri Chili: 8 gms
Roasted fresh coconut: 12 gms
Make paste of all the ingredients except ghee, ginger, garlic and chopped onion. Heat ghee in a pan and add chopped garlic and onion and sauté till onion turn lite brown. Now add chopped ginger and paste all roasted spices, and cook oil slow heat. Now add 500 ml of water and allow to simmer for 25 minutes. Now strain the sauce and put kotas into the sauce and serve hot.
Marinate the fish with all spice powders, salt, ginger and garlic paste and allow to rest for 10 minutes. Now heat oil in a pan and shallow fry the fish to half cook and keep aside.
For Mustard Sauce
Yellow mustard seeds: 50 gms
Onion slice: 1 large onion
Chopped coriander leaves: 4 gms
Soak mustard seeds overnight and make a fine paste out of it. Heat oil in a pan till smoke point and allow it cool down a little bit. Now add bay leaf and red chili whole allow it release flavour in oil. Now add sliced onion and cook lite brown in colour and add ginger and garlic paste and cook on slow heat till it releases pleasant flavour. Add all powdered spices and mustard paste on this occasion and cook till fat leaves the masala. Now add tomatoes and saute till it mash. Add boiling water to masala and allow to simmer for 20 minutes. Put fish pieces into the curry and simmer for 8-10 minutes and add chopped coriander and serve it with rice or roti.
Note: Traditionally rohu fish is used at our house, fort restaurant and sustainability keeping in mind we use barramundi fish in our kitchen.
"Five minutes to stir, wait an hour to chill, seven minutes in the oven. Boom. Fancy little mermaid cakes!" —Alex Beggs, senior web editor
"This one-dish salmon doesn't even need to be mixed in a bowl before it slow-roasts in the oven—just layer everything together in a baking dish and let it do its thing. Break pieces of tender fish apart with a spoon—no knife necessary—and artfully arrange on a platter with fennel, citrus, and dill." —Alyse Whitney, associate web editor
The 20 Wildest, Weirdest And Most Delicious Recipes Of The Year
A few of our favorite dishes of 2015
Lordy, I ate a lot this year, particularly since experiencing FR recipe developer Paul Harrison’s patented In-N-Out grilled cheese. It’s not actually patented — you can’t patent a grilled cheese, let alone one that someone else created. Below are Food Republic’s top 20 recipes of 2015, from the trendy (hot chicken) to the highly unusual (Everything Bagel Nigiri) to the just plain awesome (Ukrainian garlic bread). The selections span contributions from A-list chefs like Daniel Humm and Jamie Bissonnette to our own recipe developer team. Here’s to more creative recipes in 2016!
Pork belly is beloved by the Chinese. This is the dish that truly serves up the natural fresh taste of pork — except in Sichuan, they just can’t help but add a garlic and chile sauce to kick up the taste and heat!
While my desire to eat with the utmost of authenticity was a great way to learn, it wasn’t always very fun. Somewhere along the way, I realized that “fun” is just as important as “fine” when it comes to eating and even more so in cooking. With this in mind, I present this highly sacrilegious snack, a tricked-out sushi-bar version of a bagel and lox.
This recipe has sentimental meaning for me — it is an ode to my childhood nanny, Sol. Both of my parents worked full time, so for the first eight years of my life, my sisters and I were like Sol’s adopted children. Sol came to Israel from Morocco in the mid-1950s, and years later, thankfully, she found her way to the Ronnen household. Her cooking was so different from the food we knew. Sol’s was laced with chilies and spices, and her carrot salad was a mainstay on the table.
The culinary and creative minds behind Eleven Madison Park (plus legendary mixologist Leo Robitschek) come together once more for The NoMad Cookbook, a collection of recipes from the beloved New York City hotel restaurant. And hey, just because the food’s fancy doesn’t mean a bacon-wrapped hot dog can’t make an appearance…as long as it’s smeared with truffle mayonnaise and topped with Gruyère and a meticulously prepared celery relish that involves both celery and celery root.
This taco was born out of a shared opinion among my cooks and friends that a tortilla is as worthy of precious ingredients as any piece of Raynaud china. When I thought about making a sea urchin taco, I knew that working it into guacamole would magnify the briny sweetness the spiky creature is known for — the fat in an avocado can help stretch and carry flavors just like a knob of butter. Its lobes (sometimes called “tongues”) show up three times in this taco: mashed with avocado, piled on top of the guacamole in a bright orange heap and combined with chipotle and lime juice in a simple salsa.
James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He’s a master of charcuterie (coppa is Italian cured pork neck) and an avid collector of canned Spanish seafood — an enviable hobby if you’ve ever loved a smoked mussel or glistening sardine in your life. Equally praise-worthy: his faculty and creativity with ‘nduja, a spicy, spreadable, melt-in-your-mouth fermented sausage.
“I eat this all the time,” says the chef. “I mean, I don’t necessarily start off my day with that much pork fat, but I love avocado toast, and I love the way this avocado mash gets really sour and flavorful from the ‘nduja and lime juice.”
Creamy sauce and earthy mushrooms is a tried and tested combination that never fails. Some might think it’s a little boring and old-school, but I’ve discovered a fun way of pepping up a classic. Replace boring button mushrooms with some exotic Asian mushrooms and the recipe gets an instant face-lift pair them with lots of bubbling cheese and you are on to a winner.
Even though my restaurant Talde is far from an omelet-your-way kind of joint, I knew toast had to make an appearance on the brunch menu. So why not in ramen, my favorite breakfast food? And boom, a new staple was born: perfectly chewy noodles doused in a broth infused with the flavor of buttered toast. Bacon and soft-boiled egg are the obvious extras.
The word pampushka can be used to describe a gorgeous plump woman and is one of my favorite words. Pam-poo-shka! These pampushki are traditionally served with red borscht. In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic, it will still be delicious. I have used wild garlic and its flowers.
André Prince Jeffries gave me strict orders: no sugar in the hot chicken. But I also believe part of the fun of cooking your own hot chicken comes from figuring out the spice blend you like best. And following the lead of the folks at Hattie B’s, I do like a touch of brown sugar to balance out the heat. I use red pepper flakes for texture and an added layer of spice, and I like a touch of cumin for woodsy depth. Applying the spicy paste after the chicken has been fried keeps the cayenne from scorching, and it allows the cook to customize the degree of heat per piece of chicken. Go ahead and experiment to make your own blend. And apologies to Ms. Jeffries. I’ll always visit Prince’s to taste the original.
Bell peppers are one of those things that people love to throw on the grill, but they usually end up as part of some skewer. That might have been exciting the first time you tried it, but not anymore. And if all the stuff is pressed together tightly on that skewer, the inner part of the pepper might not get cooked through by the time the steak on there hits medium. So I decided to do pepper on the grill a little bit differently.
If you want to be super-extra authentic, you can track down some Filipino-style fish sauce, known as patis, for this recipe. It’s on Amazon! Otherwise, use what you can get your hands on (nam pla, colatura, etc.). Some types of fish sauce are saltier and more concentrated some are sweeter and some are stinkier. Use what you can find. The idea is just to add an extra layer of umami-laden flavor.
Deviled eggs are having a moment in the culinary spotlight. Like other Southern home foods, they’ve moved to upscale restaurant menus and are getting makeovers all across the South. This version, from Shamille Wharton of Nashville, Tennessee, gets a beautiful, brilliant pink exterior from beet juice.
The eponymous “cups” of this recipe denote equal parts soy sauce, sesame oil, and rice vinegar. It’s a potent, salty and savory braised chicken dish with these ingredients, but the dish really gets its signature from the sheer volume of garlic cloves, thick pieces of ginger and fresh basil leaves for flavor. This recipe’s name might underscore the fact that most recipes were passed orally in Taiwan, rather than written, until recent generations.
Indians don’t glorify chicken wings the way Americans do, so I’m stepping in to bridge that inexplicable gap. When faced with chicken and the possibility of high-heat smoky cooking, such as any ol’ charcoal grill, there’s only one preparation on my mind. I’ve tandoorified and char-grilled everything from pork loin and tofu steaks to more traditional fare, like shrimp and lamb chops. Brine and baste all you want, but tandoorification (my word for marinating overnight in heavily spiced yogurt) is the way to go if your end game is “juicy and flavorful.”
Every once in a while we just have to pat ourselves on the back for doing something we haven’t seen in other cookbooks. We aren’t entirely sure we’re the first to make a brisket patty melt using corn bread, but we are sure this is the best version out there. A vast improvement on the close-to-perfect patty melt is enough to make us feel pretty good about this recipe. When you start seeing this on the menu of every chain restaurant in America in five years, just remember who thought of it first.
“I add chicken liver to my sauce for depth and flavor,” says chef Ed Cotton. “Most people can’t put their finger on the flavor profile, but when I tell them it’s chicken livers they are usually like, ‘Ahh, okay.’ It needs to be caramelized with the meats and really cooked out well. The addition of the chicken livers was shown to me by Barbara Lynch years ago when I was her sous-chef in Boston at No.9 Park.”
“This dish was inspired by my love for chicken wings and a popular Filipino dish called Kare Kare [pronounced kar-eh kar-eh],” says the chef. “The traditional Kare Kare dish is a stew made with slow-cooked oxtail in a peanut sauce. This dish works great as a snack or even a main course.”
Except for the time in the oven, everything for this quick-and-easy recipe happens in a blender. And don’t miss the freshly chopped tangerine peel garnish to zest things up. These ribs are so finger-lickin’ good!
Use this recipe as a blueprint for infinite possibilities with many vegetables. The main technique here is to char the vegetable in a small amount of oil and introduce a more robust flavor. Use your favorite vegetables: cauliflower, okra, green beans and artichokes all work wonderfully. The anchovy butter is inspired by flavors of bagna cauda, the Piedmontese “hot bath” sauce. This recipe makes an appearance on the menu at Saffron on a yearly basis. It’s a crowd favorite, even for those who aren’t big fans of anchovies.
Good Things to Eat by Rufus Estes]”I was born in Murray County, Tennessee, in 1857, a slave. I was given the name of my master, D.J. Estes, who owned my mother’s family, consisting of seven boys and two girls, I being the youngest of the family.
After the war broke out all the male slaves in the neighborhood for miles around ran off and joined the “Yankees.” This left us little folks to bear the burdens. At the age of five I had to carry water from the spring about a quarter of a mile from the house, drive the cows to and from the pastures, mind the calves, gather chips, etc.
In 1867 my mother moved to Nashville, Tennessee, my grandmother’s home, where I attended one term of school. Two of my brothers were lost in the war, a fact that wrecked my mother’s health somewhat and I thought I could be of better service to her and prolong her life by getting work. When summer came I got work milking cows for some neighbors, for which I got two dollars a month. I also carried hot dinners for the laborers in the fields, for which each one paid me twenty-five cents per month. All of this, of course, went to my mother. I worked at different places until I was sixteen years old, but long before that time I was taking care of my mother.
At the age of sixteen I was employed in Nashville by a restaurant-keeper named Hemphill. I worked there until I was twenty-one years of age. In 1881 I came to Chicago and got a position at 77 Clark Street, where I remained for two years at a salary of ten dollars a week.
In 1883 I entered the Pullman service, my first superintendent being J.P. Mehen. I remained in their service until 1897. During the time I was in their service some of the most prominent people in the world traveled in the car assigned to me, as I was selected to handle all special parties. Among the distinguished people who traveled in my care were Stanley, the African explorer President Cleveland President Harrison Adelina Patti, the noted singer of the world at that time Booth and Barrett Modjeski and Paderewski. I also had charge of the car for Princess Eulalie of Spain, when she was the guest of Chicago during the World’s Fair.
In 1894 I set sail from Vancouver on the Empress of China with Mr. and Mrs. Nathan A. Baldwin for Japan, visiting the Cherry Blossom Festival at Tokio.
In 1897 Mr. Arthur Stillwell, at that time president of the Kansas City, Pittsburg & Gould Railroad, gave me charge of his magnificent $20,000 private car. I remained with him seventeen months when the road went into the hands of receivers, and the car was sold to John W. Gates syndicate. However, I had charge of the car under the new management until 1907, since which time I have been employed as chef of the subsidiary companies of the United States Steel Corporation in Chicago.” — from Rufus Estes. Good Things To Eat, As Suggested By Rufus. Chicago: The Author. 1911. Page 7.
[Ed.: The “Booth and Barrett” that he mentions are Edwin Booth (1833-1893) and Lawrence Barrett (1838–1891), two American Shakespearian actors who teamed up from from 1866 to 1889, performing and touring in America and England. Edwin’s brother was the infamous John Wilkes Booth, who assassinated American President Lincoln.]
Melt-In-Your-Mouth Sugar Cookies
The addition of powdered sugar makes these cookies delicious.
- 2 sticks Salted Butter
- 1 cup Powdered Sugar
- 1 cup Granulated Sugar
- 1 cup Vegetable Oil
- 2 whole Large Eggs
- 2 teaspoons Vanilla Extract
- ¼ teaspoons Butter Extract
- ¼ teaspoons Almond Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Tablespoon Cream Of Tartar
- 4-⅛ cups Flour
Cream together butter and sugars. Add the oil, eggs, vanilla extract, butter extract, and almond extract. Mix well.
Add baking soda, salt, cream of tartar, and 2 cups of flour. Mix well.
Add the remaining flour and mix on a high setting until the dough is fluffy. Drop onto a greased or parchment-lined baking sheet and bake at 375 degrees for 9-11 minutes until the bottom is just beginning to brown.
Note: I bake at 350 degrees because my oven runs a little hot.
(Recipe adapted from the Austin-American Statesman recipes database. Not copyrighted member-submitted.)
How To Make Classic Egg Salad
Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
Carefully pour out the hot water place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water let stand until the eggs are room temperature, about 10 minutes.
Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.
Meanwhile, finely chop the herbs, celery, and scallions.
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar.
Add the chopped eggs, celery, scallions, and parsley.
Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary, then serve or refrigerate until ready to use.
If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning I find the flavors mellow out a bit after some time in the fridge.
Photo by Our Salty Kitchen
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Old Forester Kentucky Straight Bourbon Whisky, 43-57.5% Alc./Vol., Old Forester Mint Julep Cocktail, 30% Alc./Vol. Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. “AMERICA’S FIRST BOTTLED BOURBON’ is a trademark. ©2021 Brown-Forman Distillers. All rights reserved. All other trademarks and trade names are properties of their respective owners.
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Old Forester Kentucky Straight Bourbon Whisky, 43-57.5% Alc./Vol., Old Forester Mint Julep Cocktail, 30% Alc./Vol. Old Forester Distilling Company at Louisville in Kentucky. OLD FORESTER is a registered trademark. “AMERICA’S FIRST BOTTLED BOURBON” is a trademark. ©2021 Brown-Forman Distillers. All rights reserved. All other trademarks and trade names are properties of their respective owners.
Please do not share or forward this content to anyone under the legal drinking age.