Savoury starch-stabilised custard for fish fingers
Alton Brown · ♥ 44.5K likes · 1M views · 20 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chicken egg yolk
Beat one large egg yolk in a medium mixing bowl until broken up.
- 1 cup whole milk
- 1 tbsp cornstarch
- ½ tsp kosher salt
- 1 tsp lemon juice
- 1 tsp Dijon mustard
Whisk the milk, cornstarch, kosher salt, lemon juice and Dijon in a small Dutch oven to combine and set over medium-low heat about three and a half minutes.
Temper: whisk the yolk briskly while drizzling in about half the hot liquid, then pour that back into the pot, whisking all the time.
Heat gently to 185F and no further -- maximum thickness, and it shuts down the amylase that would otherwise eat the starch and thin the custard.
- ¼ cup chopped cornichon
- 1 tbsp chopped fresh dill
- ¼ tsp ground white pepper
Stir in the chopped cornichon, dill and white pepper, remove from the heat and let it cool to thicken.
Pickles and dill into the sauce