1 c. mustard
200 g thick cream
75 g butter
the juice of half a lemon
1 tbsp. chives
Salt and pepper
Preparation of the lemon sauce:
Pour all the ingredients into the bowl and set the timer over 4 minutes, temperature over 80 ° C and speed over 2.
I confess I did not do the thermomix but in a Tupperware with a spoon .... It annoyed me to have to wash the bowl for so little ...... Attute fleimalgie ..... The recipe was taken on the blog whose link is above. Ingredient: 170 g of olives ......
1/2 skim milk: 33cl Vanilla pod (s): 1bag Sweet butter: 130g Wheat flour: 170g Egg (s): 6 Sugar powder: 40g And icing sugar for decoration. Separate the whites from the egg yolks. Mount the whites in snow, in another salad bowl place ......
Ingredients for two: 2 pigeons, 100 g butter, a teaspoon of curry, a teaspoon of paprika. In a bowl I crushed the butter by mixing the curry and paprika until the three forms a homogeneous mixture. Light the oven......
This recipe is made with the rest of the almond cream and pears of the recipe presented yesterday. Ingredients the rest of the almond cream, the rest of the pear, the rest of the juice of the box of pears, some chocolate chips, some lovers parade .......