Parisienne Parmesan and Herb Gnocchi

Side Dish

Parisienne Parmesan and Herb Gnocchi

Cook the flour paste first, then beat in egg gradually to make a pipeable dough. Poach a test piece before shaping the rest so you can check the size, texture and cooked center.

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4 small servings
Cuisine
French-inspired

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French choux dumplings

These are made from cooked flour paste and eggs, without potatoes. The cheese and mustard are mixed into the dough before poaching.

At the table

Serve the butter-finished dumplings as a small side, or pair with a sauce and vegetables prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 180 ml water
  • 85 g unsalted butter — for the dough
  • 120 g all-purpose flour
  • 2 g salt
  • 15 g Dijon mustard
  • 50 g Parmesan — finely grated
  • 1 tbsp mixed fresh herbs — finely chopped parsley, chives and/or tarragon
  • 140 g whole eggs — lightly beaten and weighed without shell; add gradually as needed
  • 1 tbsp unsalted butter — for finishing

A few useful notes.

The egg amount is added by texture; you may not need the last small amount.

This home version uses a specified 50 g Parmesan and 2 g salt in the base batch.

Four small portions are a serving suggestion rather than a measured dumpling count.

Do not taste raw dough.

The cooking plan

How to make Parisienne Parmesan and Herb Gnocchi.

  1. Bring the water, dough butter and salt to a boil in a saucepan. Remove from the heat, add the flour all at once and stir firmly until combined.

  2. Return to medium-low heat and cook, stirring constantly, until the paste is smooth, pulls together and no longer smells of raw flour. Transfer to a bowl and mix in the Parmesan, Dijon and herbs.

  3. Stir to release steam and let the paste cool below 125°F before adding eggs. Beat in the weighed egg gradually until the dough is smooth, thick and pipeable, stopping before it becomes runny. Cover and refrigerate for 30 minutes.

  4. Bring a wide pan of water to a gentle simmer. Transfer the dough to a sturdy piping bag with a plain opening about 1/2 inch wide. Pipe a short test piece just above the water, cutting off a roughly 3/4-inch length with scissors; keep hands clear of steam and hot water.

  5. Poach gently until the dumpling rises, then continue until firm and cooked through. Check the test piece: the center should reach 160°F and be set rather than wet paste. Use the test to judge the size and cooking needed for the remaining pieces; floating alone is not the endpoint.

  6. Pipe and poach the rest in small batches without crowding. Lift with a slotted spoon and drain well. Melt the finishing butter in a wide skillet and turn the cooked dumplings gently in it until hot and lightly golden. Serve promptly.

  7. For leftovers, cool in a shallow container and refrigerate within 2 hours at 40°F or below. Use within 3–4 days and reheat to 165°F.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Parisienne Parmesan and Herb Gnocchi

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Tender French choux-paste dumplings flavored with Parmesan, Dijon and fresh herbs, gently poached and finished in butter.
Print Recipe
Servings: 4 small servings
Course: Side Dish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 180 ml water
  • 85 g unsalted butter for the dough
  • 120 g all-purpose flour
  • 2 g salt
  • 15 g Dijon mustard
  • 50 g Parmesan finely grated
  •  
    1 tbsp mixed fresh herbs finely chopped parsley, chives and/or tarragon
  • 140 g whole eggs lightly beaten and weighed without shell; add gradually as needed
  • 1 tbsp unsalted butter for finishing

Equipment

Saucepan
Saucepan
Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Piping bag and tips
Slotted spoon or strainer
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the water, dough butter and salt to a boil in a saucepan. Remove from the heat, add the flour all at once and stir firmly until combined.
  2. Return to medium-low heat and cook, stirring constantly, until the paste is smooth, pulls together and no longer smells of raw flour. Transfer to a bowl and mix in the Parmesan, Dijon and herbs.
  3. Stir to release steam and let the paste cool below 125°F before adding eggs. Beat in the weighed egg gradually until the dough is smooth, thick and pipeable, stopping before it becomes runny. Cover and refrigerate for 30 minutes.
  4. Bring a wide pan of water to a gentle simmer. Transfer the dough to a sturdy piping bag with a plain opening about 1/2 inch wide. Pipe a short test piece just above the water, cutting off a roughly 3/4-inch length with scissors; keep hands clear of steam and hot water.
  5. Poach gently until the dumpling rises, then continue until firm and cooked through. Check the test piece: the center should reach 160°F and be set rather than wet paste. Use the test to judge the size and cooking needed for the remaining pieces; floating alone is not the endpoint.
  6. Pipe and poach the rest in small batches without crowding. Lift with a slotted spoon and drain well. Melt the finishing butter in a wide skillet and turn the cooked dumplings gently in it until hot and lightly golden. Serve promptly.
  7. For leftovers, cool in a shallow container and refrigerate within 2 hours at 40°F or below. Use within 3–4 days and reheat to 165°F.

Notes

The egg amount is added by texture; you may not need the last small amount.
This home version uses a specified 50 g Parmesan and 2 g salt in the base batch.
Four small portions are a serving suggestion rather than a measured dumpling count.
Do not taste raw dough.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Are these potato gnocchi?

No. Parisienne gnocchi use choux paste made with cooked flour, butter and eggs.

Are they done as soon as they float?

Continue until the center is cooked and set. Check a test piece rather than relying on floating alone.

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French-Style Pork and Bacon Sausage Patties

Main Course

French-Style Pork and Bacon Sausage Patties

Mix the cold meat until it becomes slightly sticky, chill it, then cook a small test piece before shaping the patties. Use a thermometer to check the centers rather than judging by color alone.

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4 servings
Cuisine
French-inspired

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Keep the meat cold

Chill the meat, fat and mixing bowl before starting. Refrigerate the mixture between steps, and do not taste it until a test piece is fully cooked.

At the table

Serve with cooked potatoes, beans or vegetables prepared separately. These patties are a fresh sausage for cooking promptly.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 300 g ground pork shoulder — cold
  • 50 g pork fatback — finely minced; cold
  • 50 g bacon — commercially prepared, uncooked; finely minced
  • 3 cloves garlic — finely grated
  • 60 ml red wine — cold
  • 12.5 g plain dry breadcrumbs
  • 4 g salt — reduce if the bacon is very salty
  • 3/8 tsp ground black pepper
  • 3/8 tsp ground nutmeg
  • 3/8 tsp fresh thyme leaves — finely chopped
  • neutral oil — a little for the skillet if needed

A few useful notes.

This is a fresh sausage patty, not a cured, fermented or shelf-stable sausage.

The bacon is a commercially prepared ingredient; no curing salt is added.

The mixture contains red wine; cooking is not a promise that all alcohol has evaporated.

Four servings are a home meal suggestion, with sides prepared separately.

The cooking plan

How to make French-Style Pork and Bacon Sausage Patties.

  1. Chill a mixing bowl and keep all the meat and fat refrigerated until needed. Finely mince the fatback and bacon, or ask a butcher to grind them with the pork. Keep the mixture cold during preparation.

  2. Combine the pork, fatback, bacon, garlic, salt, pepper, nutmeg and thyme. Mix thoroughly, adding the cold wine gradually, until slightly sticky and evenly combined. Fold in the breadcrumbs.

  3. Cover and refrigerate for at least 30 minutes so the breadcrumbs hydrate and the mixture firms. Cook a teaspoon-sized test piece in a skillet until its center reaches 160°F, then taste and adjust the seasoning if needed. Never taste the raw mixture.

  4. Shape the remaining mixture into small patties about 1/2 inch thick. Heat a skillet over medium heat with a little oil only if needed. Cook in batches without crowding, turning to brown both sides.

  5. Continue cooking until every patty reaches 160°F in the center, measured with a food thermometer inserted from the side. Lower the heat if the outsides brown too quickly. Serve promptly.

  6. Keep any uncooked mixture covered at 40°F or below and cook within 1–2 days, or freeze promptly. Refrigerate cooked leftovers within 2 hours, use within 3–4 days and reheat to 165°F.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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French-Style Pork and Bacon Sausage Patties

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Fresh pork-and-bacon sausage patties seasoned with garlic, thyme, nutmeg and red wine.
Print Recipe
Servings: 4 servings
Course: Main Course
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    300 g ground pork shoulder cold
  •  
    50 g pork fatback finely minced; cold
  • 50 g bacon commercially prepared, uncooked; finely minced
  • 3 cloves garlic finely grated
  •  
    60 ml red wine cold
  •  
    12.5 g plain dry breadcrumbs
  • 4 g salt reduce if the bacon is very salty
  • ⅜ tsp ground black pepper
  •  
    ⅜ tsp ground nutmeg
  • ⅜ tsp fresh thyme leaves finely chopped
  •  
    neutral oil a little for the skillet if needed

Equipment

Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Chill a mixing bowl and keep all the meat and fat refrigerated until needed. Finely mince the fatback and bacon, or ask a butcher to grind them with the pork. Keep the mixture cold during preparation.
  2. Combine the pork, fatback, bacon, garlic, salt, pepper, nutmeg and thyme. Mix thoroughly, adding the cold wine gradually, until slightly sticky and evenly combined. Fold in the breadcrumbs.
  3. Cover and refrigerate for at least 30 minutes so the breadcrumbs hydrate and the mixture firms. Cook a teaspoon-sized test piece in a skillet until its center reaches 160°F, then taste and adjust the seasoning if needed. Never taste the raw mixture.
  4. Shape the remaining mixture into small patties about 1/2 inch thick. Heat a skillet over medium heat with a little oil only if needed. Cook in batches without crowding, turning to brown both sides.
  5. Continue cooking until every patty reaches 160°F in the center, measured with a food thermometer inserted from the side. Lower the heat if the outsides brown too quickly. Serve promptly.
  6. Keep any uncooked mixture covered at 40°F or below and cook within 1–2 days, or freeze promptly. Refrigerate cooked leftovers within 2 hours, use within 3–4 days and reheat to 165°F.

Notes

This is a fresh sausage patty, not a cured, fermented or shelf-stable sausage.
The bacon is a commercially prepared ingredient; no curing salt is added.
The mixture contains red wine; cooking is not a promise that all alcohol has evaporated.
Four servings are a home meal suggestion, with sides prepared separately.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I judge doneness by the color?

Use a thermometer: the center of each ground-pork patty must reach 160°F.

Do I need casings or plastic wrapping?

No. Shape the mixture into patties and cook directly in a skillet.

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Lemon-Vanilla Ricotta Mousse

Dessert

Lemon-Vanilla Ricotta Mousse

This mousse combines a whipped yolk-and-syrup base with smooth cheese and cream. Weigh the dry gelatin and use the specified strength, then chill the finished mousse thoroughly before serving.

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Yield
1 small batch
Cuisine
French-inspired

Bring it to the table

Weigh the gelatin before soaking

Use 5 g of dry 200-Bloom gold gelatin sheets for the base batch. Sheet sizes and strengths vary, so a sheet count alone is not a reliable measurement.

At the table

Spoon into small dessert glasses and serve chilled. Add any fresh fruit or garnish separately just before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 125 g sour cream — made with pasteurized milk
  • 125 g ricotta — made with pasteurized milk
  • 1/4 vanilla bean — seeds scraped
  • 40 g pasteurized egg yolks — weighed; do not substitute unpasteurized raw yolks
  • 75 g granulated sugar
  • 15 g water — for the sugar syrup
  • 5 g 200-Bloom gold gelatin sheets — dry weight before soaking
  • 3/4 lemon — finely grated zest only
  • 250 g heavy whipping cream — cold, made with pasteurized milk

A few useful notes.

This version uses ricotta and sour cream, not fromage blanc.

Use the specified dry gelatin weight and 200-Bloom strength. Do not replace it sheet-for-sheet with a different grade.

Pasteurized yolks are required because the syrup does not establish a measured cooking temperature throughout the mousse.

The recipe control represents one small batch; finished volume depends on whipping.

Chill rather than freeze for this version.

The cooking plan

How to make Lemon-Vanilla Ricotta Mousse.

  1. Set out the ricotta and sour cream briefly while preparing the other components, so they are cool rather than refrigerator-cold when the gelatin is incorporated. Whisk together until smooth, pressing the ricotta through a fine sieve first if grainy. Keep the cream cold. Keep the combined preparation time out of refrigeration under 2 hours.

  2. Separate the gelatin sheets and soak in plenty of cold water for 5–10 minutes, until fully soft and pliable. Meanwhile, whip the cold cream to soft peaks and refrigerate it.

  3. Put the pasteurized yolks in a heatproof bowl and begin whipping with a hand mixer. In a small saucepan, dissolve the sugar in the measured syrup water, then boil without stirring until a candy thermometer reads 248°F.

  4. With the mixer running, carefully pour the hot syrup in a thin stream down the side of the yolk bowl, keeping it away from the spinning beaters. Continue whipping until pale and fluffy, then mix in the vanilla seeds. The yolks must be pasteurized; the hot syrup is not a substitute for pasteurization.

  5. Lift the softened gelatin from the soaking water and squeeze gently to remove excess water. Gently warm a few spoonfuls of the cheese mixture over a bowl of warm water until just warm, then stir in the gelatin until completely dissolved, without boiling. Gradually whisk in the remaining smooth cheese mixture, followed by the lemon zest. Work promptly so the gelatin does not begin setting in streaks.

  6. Fold the whipped yolk mixture into the cheese mixture, then fold in the softly whipped cream in two additions. Divide among small dessert glasses, cover and refrigerate at 40°F or below for at least 8 hours, until set.

  7. Serve cold and use within 2 days. Keep refrigerated until serving, and discard mousse left at room temperature for more than 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon-Vanilla Ricotta Mousse

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A chilled ricotta and sour-cream mousse with vanilla, lemon zest and softly whipped cream.
Print Recipe
Servings: 1 small batch
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 125 g sour cream made with pasteurized milk
  •  
    125 g ricotta made with pasteurized milk
  •  
    ¼ vanilla bean seeds scraped
  •  
    40 g pasteurized egg yolks weighed; do not substitute unpasteurized raw yolks
  • 75 g granulated sugar
  • 15 g water for the sugar syrup
  •  
    5 g 200-Bloom gold gelatin sheets dry weight before soaking
  • ¾ lemon finely grated zest only
  •  
    250 g heavy whipping cream cold, made with pasteurized milk

Equipment

Mixer
Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Candy and frying thermometer
Fine Mesh Strainer
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Set out the ricotta and sour cream briefly while preparing the other components, so they are cool rather than refrigerator-cold when the gelatin is incorporated. Whisk together until smooth, pressing the ricotta through a fine sieve first if grainy. Keep the cream cold. Keep the combined preparation time out of refrigeration under 2 hours.
  2. Separate the gelatin sheets and soak in plenty of cold water for 5–10 minutes, until fully soft and pliable. Meanwhile, whip the cold cream to soft peaks and refrigerate it.
  3. Put the pasteurized yolks in a heatproof bowl and begin whipping with a hand mixer. In a small saucepan, dissolve the sugar in the measured syrup water, then boil without stirring until a candy thermometer reads 248°F.
  4. With the mixer running, carefully pour the hot syrup in a thin stream down the side of the yolk bowl, keeping it away from the spinning beaters. Continue whipping until pale and fluffy, then mix in the vanilla seeds. The yolks must be pasteurized; the hot syrup is not a substitute for pasteurization.
  5. Lift the softened gelatin from the soaking water and squeeze gently to remove excess water. Gently warm a few spoonfuls of the cheese mixture over a bowl of warm water until just warm, then stir in the gelatin until completely dissolved, without boiling. Gradually whisk in the remaining smooth cheese mixture, followed by the lemon zest. Work promptly so the gelatin does not begin setting in streaks.
  6. Fold the whipped yolk mixture into the cheese mixture, then fold in the softly whipped cream in two additions. Divide among small dessert glasses, cover and refrigerate at 40°F or below for at least 8 hours, until set.
  7. Serve cold and use within 2 days. Keep refrigerated until serving, and discard mousse left at room temperature for more than 2 hours.

Notes

This version uses ricotta and sour cream, not fromage blanc.
Use the specified dry gelatin weight and 200-Bloom strength. Do not replace it sheet-for-sheet with a different grade.
Pasteurized yolks are required because the syrup does not establish a measured cooking temperature throughout the mousse.
The recipe control represents one small batch; finished volume depends on whipping.
Chill rather than freeze for this version.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I count gelatin sheets instead of weighing?

Weigh 5 g dry for the base batch and check that the package states 200 Bloom. Sheet weights and grades differ.

Why do I need pasteurized yolks?

The syrup is hot, but the method does not verify that every part of the yolk mixture reaches a safe cooking temperature. Use pasteurized yolks.

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Brown Butter and Orange Crêpes

Breakfast · Dessert

Brown Butter and Orange Crêpes

Blend the batter smooth, let it rest in the refrigerator, then swirl a thin layer around a warm skillet. Brown both sides and stack the cooked crêpes under a clean cover to keep them pliable.

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Yield
1 small batch
Cuisine
French-inspired

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Cook a test crêpe first

Use the first crêpe to adjust the pan temperature and batter thickness. It should spread in a thin layer when you tilt the pan.

At the table

Serve with a separate cooked fruit topping, jam or another filling of your choice. Add perishable fillings only when ready to serve.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 125 g all-purpose flour
  • 40 g neutral vegetable oil
  • 20 g granulated sugar
  • 10 g invert sugar syrup — baking invert sugar, such as Trimoline
  • 40 g unsalted butter — weight before browning
  • 3 large eggs
  • 1/2 orange — finely grated zest only; avoid the white pith
  • 375 ml whole milk — divided; plus a little only if needed to thin after resting
  • butter — a small amount for the pan as needed

A few useful notes.

The recipe control represents one small batch; the number of crêpes depends on pan size and thickness.

This orange-zest version contains no added liqueur.

The filling and orange butter are separate preparations and are not included here.

Do not taste raw batter.

The cooking plan

How to make Brown Butter and Orange Crêpes.

  1. Put the measured butter in a small light-colored pan over medium heat. Cook, stirring and watching closely, until the milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl, including the browned solids, and let cool until just warm.

  2. Combine the flour, oil, granulated sugar, invert sugar, eggs, orange zest, browned butter and about one-third of the measured milk. Whisk or briefly blend until smooth. Gradually mix in the remaining measured milk.

  3. Cover and rest the batter in the refrigerator for about 1 hour. Stir before cooking. If it has become too thick to swirl into a thin layer, add a little extra milk gradually.

  4. Heat an 8- to 10-inch nonstick skillet over medium heat. Lightly butter the surface, wiping away excess carefully. Pour in just enough batter to coat the pan thinly as you lift and tilt it.

  5. Cook until the surface is set, the underside is lightly golden and the edges lift. Turn carefully and cook the second side until set and lightly colored, with no wet batter remaining. Adjust the heat and amount of batter after the first crêpe.

  6. Stack the cooked crêpes on a plate under a clean cover while finishing the batch. Serve promptly with a filling prepared separately. Cool leftovers in shallow portions and refrigerate within 2 hours at 40°F or below; use within 3–4 days.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Brown Butter and Orange Crêpes

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Thin, rich crêpes with browned butter and finely grated orange zest, ready for a separately prepared filling.
Print Recipe
Servings: 1 small batch
Course: Breakfast, Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 125 g all-purpose flour
  •  
    40 g neutral vegetable oil
  • 20 g granulated sugar
  •  
    10 g invert sugar syrup baking invert sugar, such as Trimoline
  • 40 g unsalted butter weight before browning
  • 3 large eggs
  •  
    ½ orange finely grated zest only; avoid the white pith
  • 375 ml whole milk divided; plus a little only if needed to thin after resting
  • butter a small amount for the pan as needed

Equipment

Non-Stick Skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Blender

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the measured butter in a small light-colored pan over medium heat. Cook, stirring and watching closely, until the milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl, including the browned solids, and let cool until just warm.
  2. Combine the flour, oil, granulated sugar, invert sugar, eggs, orange zest, browned butter and about one-third of the measured milk. Whisk or briefly blend until smooth. Gradually mix in the remaining measured milk.
  3. Cover and rest the batter in the refrigerator for about 1 hour. Stir before cooking. If it has become too thick to swirl into a thin layer, add a little extra milk gradually.
  4. Heat an 8- to 10-inch nonstick skillet over medium heat. Lightly butter the surface, wiping away excess carefully. Pour in just enough batter to coat the pan thinly as you lift and tilt it.
  5. Cook until the surface is set, the underside is lightly golden and the edges lift. Turn carefully and cook the second side until set and lightly colored, with no wet batter remaining. Adjust the heat and amount of batter after the first crêpe.
  6. Stack the cooked crêpes on a plate under a clean cover while finishing the batch. Serve promptly with a filling prepared separately. Cool leftovers in shallow portions and refrigerate within 2 hours at 40°F or below; use within 3–4 days.

Notes

The recipe control represents one small batch; the number of crêpes depends on pan size and thickness.
This orange-zest version contains no added liqueur.
The filling and orange butter are separate preparations and are not included here.
Do not taste raw batter.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How thin should the batter be?

It should run around the tilted pan in a thin layer. Rest and stir it first, then add a little extra milk only if needed.

Does this include Grand Marnier cream?

No. This page is the orange-zest crêpe base, with any filling prepared separately.

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Butter-Sautéed Speculoos Apples

Dessert · Garnish

Butter-Sautéed Speculoos Apples

Keep the apple pieces a similar size and cook them until tender, with enough bite to hold their shape. Their natural sweetness is the starting point; this topping has no added sugar.

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Yield
4 topping portions
Cuisine
French-inspired

Bring it to the table

Use a wide pan

Give the diced fruit space in the pan. If the pan is crowded, cook in two batches so you can stir the apples without crushing them.

At the table

Spoon warm or cooled apples over a separately prepared crêpe, yogurt or dessert. This page makes the apple topping only.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 500 g apples — Golden Delicious or Fuji; peeled, cored and diced, prepared weight
  • 1 tbsp lemon juice
  • 50 g unsalted butter
  • 1.5 g speculoos spice blend — a ground baking-spice blend, not cookie butter

A few useful notes.

Four topping portions are a serving suggestion rather than a measured finished yield.

Use a ground speculoos baking-spice blend; individual brands vary in flavor.

This is not a complete tart recipe and includes no crust or pecan topping.

The cooking plan

How to make Butter-Sautéed Speculoos Apples.

  1. Peel and core the apples, then dice into even pieces about 1/2 inch across. Weigh the prepared fruit and toss with the lemon juice and speculoos spice blend.

  2. Melt the butter in a wide skillet over medium heat. Add the apples and cook, stirring gently and adjusting the heat so the butter does not burn.

  3. Continue until the apples are tender and any loose juices have reduced, checking a piece for doneness. Stop before the fruit breaks down into a puree.

  4. Serve warm, or transfer to a shallow container to cool and refrigerate within 2 hours. Keep covered at 40°F or below and use within 3–4 days.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Butter-Sautéed Speculoos Apples

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Diced apples sautéed in butter with lemon juice and a warm speculoos spice blend.
Print Recipe
Servings: 4 topping portions
Course: Dessert, Garnish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    500 g apples Golden Delicious or Fuji; peeled, cored and diced, prepared weight
  • 1 tbsp lemon juice
  • 50 g unsalted butter
  •  
    1.5 g speculoos spice blend a ground baking-spice blend, not cookie butter

Equipment

Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Peel and core the apples, then dice into even pieces about 1/2 inch across. Weigh the prepared fruit and toss with the lemon juice and speculoos spice blend.
  2. Melt the butter in a wide skillet over medium heat. Add the apples and cook, stirring gently and adjusting the heat so the butter does not burn.
  3. Continue until the apples are tender and any loose juices have reduced, checking a piece for doneness. Stop before the fruit breaks down into a puree.
  4. Serve warm, or transfer to a shallow container to cool and refrigerate within 2 hours. Keep covered at 40°F or below and use within 3–4 days.

Notes

Four topping portions are a serving suggestion rather than a measured finished yield.
Use a ground speculoos baking-spice blend; individual brands vary in flavor.
This is not a complete tart recipe and includes no crust or pecan topping.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Which apples work here?

Golden Delicious and Fuji are suitable choices from the recipe; dice evenly and stop cooking while the pieces still hold their shape.

Is this a finished apple tart?

No. It is the cooked apple component, ready to pair with a separate complete dessert recipe.

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Caper, Cornichon and Mustard Dressing

Condiment

Caper, Cornichon and Mustard Dressing

Whisk the smooth ingredients together first, then add the oil gradually. The chopped pickles, capers and shallot go in at the end for texture.

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Yield
1 small batch
Cuisine
French-inspired

Bring it to the table

Drain the chopped ingredients

Drain the cornichons and capers before chopping so their brine does not unnecessarily thin the dressing.

At the table

Use a small spoonful with cooked beef, roasted vegetables or a potato salad. Add more only after tasting.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 75 g pasteurized egg yolks — weighed; use a product labeled pasteurized
  • 20 g Dijon mustard
  • 12.5 g Worcestershire sauce
  • 12.5 g ketchup
  • 50 ml neutral vegetable oil
  • 8 g shallot — finely minced
  • 13 g cornichons — drained and finely chopped
  • 7 g capers — drained and finely chopped
  • 2 g Tabasco or similar hot sauce
  • 1.25 g salt — or less to taste
  • fresh chives — finely chopped, to taste
  • fresh parsley — finely chopped, to taste

A few useful notes.

Use pasteurized yolks because this dressing is not cooked.

This recipe is the dressing component only.

Worcestershire sauce commonly contains fish; check the product label.

The recipe control represents one small batch, not a measured finished volume.

The cooking plan

How to make Caper, Cornichon and Mustard Dressing.

  1. Whisk the pasteurized yolks, Dijon, Worcestershire sauce and ketchup in a bowl until smooth.

  2. Add the oil a few drops at a time while whisking steadily. Once incorporated, continue adding in a thin stream, whisking until evenly combined.

  3. Fold in the shallot, cornichons and capers. Add the hot sauce, then salt gradually to taste; the mustard, pickles and sauces already contribute salt.

  4. Cover and refrigerate promptly at 40°F or below. Stir in chopped chives and parsley just before serving. Use within 2 days, and discard dressing left at room temperature for more than 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Caper, Cornichon and Mustard Dressing

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A rich, punchy dressing with Dijon, cornichons, capers, shallot and a little hot sauce.
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Servings: 1 small batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    75 g pasteurized egg yolks weighed; use a product labeled pasteurized
  • 20 g Dijon mustard
  • 12.5 g Worcestershire sauce
  • 12.5 g ketchup
  •  
    50 ml neutral vegetable oil
  • Whole, halved and chopped pink shallots8 g shallot finely minced
  •  
    13 g cornichons drained and finely chopped
  •  
    7 g capers drained and finely chopped
  •  
    2 g Tabasco or similar hot sauce
  • 1.25 g salt or less to taste
  • fresh chives finely chopped, to taste
  • fresh parsley finely chopped, to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the pasteurized yolks, Dijon, Worcestershire sauce and ketchup in a bowl until smooth.
  2. Add the oil a few drops at a time while whisking steadily. Once incorporated, continue adding in a thin stream, whisking until evenly combined.
  3. Fold in the shallot, cornichons and capers. Add the hot sauce, then salt gradually to taste; the mustard, pickles and sauces already contribute salt.
  4. Cover and refrigerate promptly at 40°F or below. Stir in chopped chives and parsley just before serving. Use within 2 days, and discard dressing left at room temperature for more than 2 hours.

Notes

Use pasteurized yolks because this dressing is not cooked.
This recipe is the dressing component only.
Worcestershire sauce commonly contains fish; check the product label.
The recipe control represents one small batch, not a measured finished volume.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is this a complete beef tartare recipe?

No. This page covers the dressing component and suggests using it with cooked foods.

Can I make it ahead?

Keep it covered and refrigerated and use within 2 days. Add the fresh herbs when serving.

Keep the good food going

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