The Cunning Whisk

I made some delicious sweet potato fries tonight and decided to have a little sauce on the side. Hollandaise, my weakness, may have tasted a bit better, but I was feeling a particle lazy.

Ingredients:

• 2 1/2 Tbsp. yellow mustard
• 2 1/2 Tbsp. mayonnaise
• 2 Tbsp. honey
• 1/16 – 1/8 Tbsp. ground rosemary
• 1/2 Tbsp. spicy brown mustard

Directions:

Stir well to combine. Remember when adjusting rosemary, the flavor heightens as the ingredients sit together.

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Ingredients:

• 12 oz. white chocolate
• 1 c. light corn syrup
• 4 c. powdered sugar
• 4 Tbsp. butter
• 1 tsp. glycerin

Directions:

In a double boiler, melt white chocolate until creamy. Stir in butter and corn syrup until butter is completely melted. Thoroughly incorporate glycerin into mixture. In a large bowl, create a well in the middle of two cups of powdered sugar. Pour chocolate mixture into well and mix thoroughly. Add another cup of sugar to the mixture and blend. When completely incorporated, repeat with remaining sugar and knead with your hands.

To Use:

Lightly dust the work surface with powdered sugar. Coat your hands in crisco or cooking spray, or wear gloves. Sprinkle more sugar as dough becomes sticky.

To Store:

Wrap air tight with plastic wrap, then keep in an airtight container. If fondant becomes too hard to use, try microwaving in 5 second intervals on high.

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