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DATE NIGHT

cook:

1 h 30 min

Picture for DATE NIGHT

6,109,541 views  Mix and match this week’s recipes for your very own personalized date night menu. Candles, rose petals, and amorous poetry not included.

2 Servings

US

original

metric

INGREDIENTS

For the Crostini

loaf of Italian bread or baguette

1 loaf of Italian bread or baguette

As needed extra  virgin olive oil

As needed extra virgin olive oil

For the White Bean Dip

For the White Bean Dip

extra virgin olive oil, divided + more to finish

¼ cup extra virgin olive oil, divided + more to finish

small shallot, finely minced

1 small shallot, finely minced

garlic cloves, minced

2 garlic cloves, minced

fresh sage, chopped

1 tsp fresh sage, chopped

fresh thyme, chopped

½ tsp fresh thyme, chopped

(15.5 oz) cannellini beans (white kidney beans)

1 can (15.5 oz) cannellini beans (white kidney beans)

fresh lemon juice

2 tbsp fresh lemon juice

lemon zest

1 tsp lemon zest

cayenne pepper

⅛ tsp cayenne pepper

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

chives, chopped

1 tbsp chives, chopped

As needed crostini

As needed crostini

For the Caponata

For the Caponata

small eggplant

1 small eggplant

kosher salt + more to taste

2 tsp kosher salt + more to taste

olive oil, divided

3 tbsp olive oil, divided

small onion, diced

1 small onion, diced

celery stalk, sliced

1 celery stalk, sliced

garlic cloves, minced

2 garlic cloves, minced

red pepper, diced

1 red pepper, diced

medium tomatoes, seeded and diced

2 medium tomatoes, seeded and diced

capers, drained

1 tbsp capers, drained

pitted green olives, chopped

2 tbsp pitted green olives, chopped

sugar

1 tbsp sugar

red wine vinegar

2 tbsp red wine vinegar

water

½ cup water

To taste freshly ground black pepper

To taste freshly ground black pepper

basil leaves, thinly sliced

2 basil leaves, thinly sliced

As needed crostini

As needed crostini

For the Ricotta Crostini

For the Ricotta Crostini

ricotta

8 oz ricotta

As needed crostini

As needed crostini

Marcona almonds

2 oz Marcona almonds

As needed honey

As needed honey

For the Pasta Dough

For the Pasta Dough

all purpose flour

7 ½ oz all purpose flour

eggs

5 oz eggs

kosher salt

1 tsp kosher salt

For the Squash Ravioli Filling

For the Squash Ravioli Filling

pre peeled and cubed butternut squash

2 cup pre peeled and cubed butternut squash

small shallot, peeled and halved

1 small shallot, peeled and halved

large garlic cloves, peeled

3 large garlic cloves, peeled

sprigs thyme, stems removed + chopped

2 sprigs thyme, stems removed + chopped

sage leaves, chopped

3 sage leaves, chopped

freshly ground black pepper + more to taste

½ tsp freshly ground black pepper + more to taste

kosher salt + more to taste

½ tsp kosher salt + more to taste

olive oil

1 tbsp olive oil

maple syrup

1 tbsp maple syrup

mascarpone cheese

2 oz mascarpone cheese

white wine vinegar

1 tsp white wine vinegar

For the Browned Butter Sauce

For the Browned Butter Sauce

unsalted butter

8 tbsp unsalted butter

olive oil

1 tbsp olive oil

fresh sage leaves

4 fresh sage leaves

garlic cloves, minced

2 garlic cloves, minced

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

pasta, cooked + pasta water reserved

½ lb pasta, cooked + pasta water reserved

parmesan, grated

½ cup parmesan, grated

For the Pork Sausage Filling

For the Pork Sausage Filling

extra virgin olive oil

1 tsp extra virgin olive oil

spicy Italian sausages, casings removed

8 oz spicy Italian sausages, casings removed

ricotta

5 oz ricotta

parmesan, grated

1 oz parmesan, grated

egg, beaten

1 egg, beaten

For the Broccoli Rabe Pesto

For the Broccoli Rabe Pesto

salt

1 tbsp salt

As needed water

As needed water

broccoli rabe (after leaves and stems have been trimmed)

¼ lb broccoli rabe (after leaves and stems have been trimmed)

walnuts, toasted

¼ cup walnuts, toasted

garlic

2 cloves garlic

olive oil

6 tbsp olive oil

salt

1 tsp salt

parmesan cheese, grated + more for serving

½ cup parmesan cheese, grated + more for serving

pasta, cooked + pasta water reserved

½ lb pasta, cooked + pasta water reserved

sun dried tomatoes, roughly chopped

3.5 sun dried tomatoes, roughly chopped

For the Four Cheese Filling

For the Four Cheese Filling

parmesan cheese, grated

2 oz parmesan cheese, grated

asiago cheese, shredded

2 oz asiago cheese, shredded

low moisture full fat mozzarella, shredded

4 oz low moisture full fat mozzarella, shredded

ricotta

6 oz ricotta

basil leaves, finely chopped

4 basil leaves, finely chopped

dried oregano

¼ tsp dried oregano

freshly grated nutmeg

¼ tsp freshly grated nutmeg

egg, beaten

1 egg, beaten

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

For the Vodka Sauce

For the Vodka Sauce

olive oil

1 tbsp olive oil

small onion, chopped

1 small onion, chopped

garlic cloves, minced

2 garlic cloves, minced

crushed red pepper flakes (depending on your spice level)

⅜ tsp crushed red pepper flakes (depending on your spice level)

(6 oz) tomato paste

1 can (6 oz) tomato paste

vodka

⅓ cup vodka

dried oregano

½ tsp dried oregano

heavy cream, room temperature

¾ cup heavy cream, room temperature

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

pancetta, thinly sliced

2 oz pancetta, thinly sliced

cheese tortellini, cooked + reserve pasta water

½ lb cheese tortellini, cooked + reserve pasta water

pecorino cheese, grated

½ cup pecorino cheese, grated

For the Flourless Chocolate Cake

For the Flourless Chocolate Cake

water

⅓ cup water

sugar, divided

4 ½ oz sugar, divided

bittersweet chocolate, chopped

6 oz bittersweet chocolate, chopped

cup cocoa powder

1 oz cup cocoa powder

kosher salt

½ tsp kosher salt

unsalted butter, cubed and softened (68°F)

4 ½ oz unsalted butter, cubed and softened (68°F)

optional: instant espresso powder

½ tsp optional: instant espresso powder

eggs

3 eggs

vanilla extract

½ tsp vanilla extract

As needed, room temperature water

As needed, room temperature water

For the Raspberry Coulis

For the Raspberry Coulis

pt raspberries, rinsed

0.5 pt raspberries, rinsed

granulated sugar

½ cup granulated sugar

water

1 tbsp water

Grand Marnier

1 ½ tsp Grand Marnier

For the Bourbon Caramel

For the Bourbon Caramel

sugar

1 cup sugar

light corn syrup

1 tbsp light corn syrup

water

⅓ cup water

heavy cream, room temperature

½ cup heavy cream, room temperature

kosher salt

1 tsp kosher salt

bourbon

⅓ cup bourbon

For the Crème Anglaise

For the Crème Anglaise

milk

5 oz milk

heavy cream

5 oz heavy cream

kosher salt

½ tsp kosher salt

vanilla bean, seeds scraped out and reserved

1 vanilla bean, seeds scraped out and reserved

large egg yolks

3 large egg yolks

sugar

3 tbsp sugar

unsalted butter

¼ oz unsalted butter

DIRECTIONS

1.

For the Canape Course

1.

For the Crostini

1.

Cut the bread into 1/8 inch slices at a 45 ° angle.

loaf of Italian bread or baguette

1 loaf of Italian bread or baguette

2.

Transfer the slices to a large rimmed baking sheet with a rack.

3.

Brush the slices with a light coating of olive oil.

As needed extra  virgin olive oil

As needed extra virgin olive oil

4.

Bake at 400°F for 5 minutes or until golden brown.

5.

Remove the crostini from the oven and let cool to room temperature.

6.

Serve with your choice of topping.

7.

For the White Bean Dip

1.

In a large skillet, heat half the olive oil over medium heat.

extra virgin olive oil, divided + more to finish

⅛ cup extra virgin olive oil, divided + more to finish

2.

Add the shallot and cook for 2 minutes, or until translucent.

small shallot, finely minced

1 small shallot, finely minced

3.

Add the garlic and fresh herbs, cook for 1 minute, or until fragrant.

garlic cloves, minced

2 garlic cloves, minced

fresh sage, chopped

1 tsp fresh sage, chopped

fresh thyme, chopped

½ tsp fresh thyme, chopped

4.

Add the beans and toss the mixture. Cook for 30 seconds and then turn off the heat.

(15.5 oz) cannellini beans (white kidney beans)

1 can (15.5 oz) cannellini beans (white kidney beans)

5.

Add the lemon juice and lemon zest.

fresh lemon juice

2 tbsp fresh lemon juice

lemon zest

1 tsp lemon zest

6.

Transfer the mixture to a food processor, add the cayenne, salt and pepper to taste, remaining oil and lemon juice. Process until pureed and smooth.

cayenne pepper

⅛ tsp cayenne pepper

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

extra virgin olive oil, divided + more to finish

⅛ cup extra virgin olive oil, divided + more to finish

7.

Refrigerate until ready to use.

8.

Serve with chives, drizzle of olive oil, and crostini.

chives, chopped

1 tbsp chives, chopped

As needed crostini

As needed crostini

9.

For the Caponata

1.

Adapted from NYT Cooking

2.

Prepare a large rimmed baking sheet with a single layer of paper towels.

3.

Cut the eggplant into 1 inch slices. Toss the slices with salt.

small eggplant

1 small eggplant

kosher salt + more to taste

1 tsp kosher salt + more to taste

4.

Transfer the slices to the prepared baking sheet. Allow to sit for 15-20 minutes.

5.

Line a separate large baking sheet with parchment paper. Pat the eggplant slices dry and toss them with olive oil.

olive oil, divided

1 tbsp olive oil, divided

6.

Transfer the slices to the second baking sheet and roast at 400°F for 15 minutes, then flip the slices and cook for an additional 10-15 minutes.

7.

Allow the eggplant to cool and then chop them into ½ inch cubes.

8.

In a large skillet, add olive oil and heat over medium heat.

olive oil, divided

1 tbsp olive oil, divided

9.

Add the onion and celery, and cook until the onions are tender, about 4-5 minutes.

small onion, diced

1 small onion, diced

celery stalk, sliced

1 celery stalk, sliced

10.

Add the garlic and cook for 30 seconds, or until fragrant.

garlic cloves, minced

2 garlic cloves, minced

11.

Add olive oil, red pepper, tomatoes, capers, olives, sugar, vinegar and water. Cook for another 30 minutes or until all the vegetables are very tender and the mixture has thickened.

olive oil, divided

1 tbsp olive oil, divided

red pepper, diced

1 red pepper, diced

medium tomatoes, seeded and diced

2 medium tomatoes, seeded and diced

capers, drained

1 tbsp capers, drained

pitted green olives, chopped

2 tbsp pitted green olives, chopped

sugar

1 tbsp sugar

red wine vinegar

2 tbsp red wine vinegar

water

½ cup water

12.

Season with salt and pepper to taste.

To taste freshly ground black pepper

To taste freshly ground black pepper

kosher salt + more to taste

kosher salt + more to taste

13.

Allow to cool to room temperature and then, refrigerate until ready to use.

14.

Serve with basil leaves and crostini.

basil leaves, thinly sliced

2 basil leaves, thinly sliced

As needed crostini

As needed crostini

15.

For the Ricotta Crostini

1.

Spread a large spoonful of ricotta on each crostini.

ricotta

8 oz ricotta

As needed crostini

As needed crostini

2.

Add a few almonds to each crostini and finish with a drizzle of honey.

Marcona almonds

2 oz Marcona almonds

As needed honey

As needed honey

3.

Serve immediately.

4.

For The Pasta Course

1.

For the Pasta Dough

1.

Combine flour, salt, and eggs in a food processor.

all purpose flour

7 ½ oz all purpose flour

eggs

5 oz eggs

kosher salt

1 tsp kosher salt

2.

Process for 60 seconds until a dough ball forms.

3.

Remove the dough from the processor and form it into a ball.

4.

Wrap the dough tightly and rest for a minimum of 1 hour at room temperature or up to overnight in the fridge.

5.

Using a pasta roller, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).

6.

Cut, fill, and shape the dough as desired.

7.

For the Squash Ravioli Filling

1.

Combine the butternut squash, shallot, garlic cloves, thyme, sage, salt, pepper, olive oil, and maple syrup in a large bowl, toss to combine.

pre peeled and cubed butternut squash

2 cup pre peeled and cubed butternut squash

small shallot, peeled and halved

1 small shallot, peeled and halved

large garlic cloves, peeled

3 large garlic cloves, peeled

sprigs thyme, stems removed + chopped

2 sprigs thyme, stems removed + chopped

sage leaves, chopped

3 sage leaves, chopped

freshly ground black pepper + more to taste

½ tsp freshly ground black pepper + more to taste

kosher salt + more to taste

½ tsp kosher salt + more to taste

olive oil

1 tbsp olive oil

maple syrup

1 tbsp maple syrup

2.

Transfer everything to a small rimmed baking sheet and cover with aluminum foil.

3.

Cut holes into the top of the foil. These will act as steam vents.

4.

Roast at 400°F for 30-40 minutes.

5.

Remove the baking sheet from the oven and carefully remove the tin foil. Allow the squash to cool completely.

6.

Puree the roasted vegetables and herbs in a food processor. Fold in the mascarpone cheese and white wine vinegar.

mascarpone cheese

2 oz mascarpone cheese

white wine vinegar

1 tsp white wine vinegar

7.

Cover and refrigerator until ready to use.

8.

Allow the filling to come to room temperature before using.

9.

For the Browned Butter Sauce

1.

Add the butter and oil to a large skillet.

unsalted butter

8 tbsp unsalted butter

olive oil

1 tbsp olive oil

2.

Heat over medium heat and cook until the milk solids have browned about 8-10 minutes.

3.

Reserve at room temperature until ready to use (up to 2 days).

4.

Reheat the browned butter in a medium skillet until frothy.

5.

Add the sage leaves and garlic. Cook until the sage leaves are crispy, about 3-5 minutes.

fresh sage leaves

4 fresh sage leaves

garlic cloves, minced

2 garlic cloves, minced

6.

Season sauce to taste with salt and pepper.

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

7.

Add the cooked pasta and toss to combine. Add pasta water to help the sauce coat the pasta.

pasta, cooked + pasta water reserved

½ lb pasta, cooked + pasta water reserved

8.

Top with parmesan cheese, serve immediately.

parmesan, grated

½ cup parmesan, grated

9.

For the Pork Sausage Filling

1.

In a large skillet, heat olive oil over medium-high heat until shimmering.

extra virgin olive oil

1 tsp extra virgin olive oil

2.

Add the ground sausage meat and cook until browned on one side. Break up the large chunks with a potato masher or wooden spatula. Continue cooking until the sausage is fully cooked.

spicy Italian sausages, casings removed

8 oz spicy Italian sausages, casings removed

3.

Transfer the cooked sausage to a bowl and let cool.

4.

Meanwhile, combine the cheese and egg in a bowl. Add the cooled sausage and fold to combine.

ricotta

5 oz ricotta

parmesan, grated

1 oz parmesan, grated

egg, beaten

1 egg, beaten

5.

Refrigerate until ready to use.

6.

For the Broccoli Rabe Pesto

1.

Fill a large pot of water half full with water. Bring to a boil.

salt

1 tbsp salt

As needed water

As needed water

2.

Meanwhile, prepare a large ice bath.

3.

Add the broccoli rabe to the pot and cook for 2 minutes.

broccoli rabe (after leaves and stems have been trimmed)

¼ lb broccoli rabe (after leaves and stems have been trimmed)

4.

Using tongs or a slotted spoon, remove the broccoli rabe from the pot and place in the prepared ice bath.

5.

After 10 minutes, remove the broccoli rabe from the ice bath and pat dry.

6.

Add the broccoli rabe, walnuts, garlic, olive oil, and salt to a food processor. Process until well combined but not entirely smooth.

walnuts, toasted

¼ cup walnuts, toasted

garlic

2 cloves garlic

olive oil

6 tbsp olive oil

salt

1 tsp salt

7.

Fold in the parmesan cheese and reserve in the fridge until ready to use.

parmesan cheese, grated + more for serving

½ cup parmesan cheese, grated + more for serving

8.

In a large skillet, heat the pesto until liquid and heated through.

9.

Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.

pasta, cooked + pasta water reserved

½ lb pasta, cooked + pasta water reserved

10.

Finish with the sun-dried tomatoes and parmesan cheese.

sun dried tomatoes, roughly chopped

3.5 sun dried tomatoes, roughly chopped

parmesan cheese, grated + more for serving

parmesan cheese, grated + more for serving

11.

For the Four Cheese Filling

1.

Combine all ingredients in a bowl and stir to combine.

parmesan cheese, grated

2 oz parmesan cheese, grated

asiago cheese, shredded

2 oz asiago cheese, shredded

low moisture full fat mozzarella, shredded

4 oz low moisture full fat mozzarella, shredded

ricotta

6 oz ricotta

basil leaves, finely chopped

4 basil leaves, finely chopped

dried oregano

¼ tsp dried oregano

freshly grated nutmeg

¼ tsp freshly grated nutmeg

egg, beaten

1 egg, beaten

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

2.

Cover and refrigerator until ready to use.

3.

Allow the filling to come to room temperature before using.

4.

For the Vodka Sauce

1.

In a large skillet, add olive oil and heat over medium heat until shimmering.

olive oil

1 tbsp olive oil

2.

Add the onion and cook for 2-3 minutes, or until the onions are translucent.

small onion, chopped

1 small onion, chopped

3.

Add the garlic and red pepper flakes, and cook for another 30 seconds, or until fragrant.

garlic cloves, minced

2 garlic cloves, minced

crushed red pepper flakes (depending on your spice level)

⅜ tsp crushed red pepper flakes (depending on your spice level)

4.

Add the tomato paste and stir to combine with the onion and garlic. Cook for 2 minutes.

(6 oz) tomato paste

1 can (6 oz) tomato paste

5.

Turn off the heat and add the vodka to deglaze. Once incorporated, add the oregano and return the heat to medium and cook until the sauce is reduced by half.

vodka

⅓ cup vodka

dried oregano

½ tsp dried oregano

6.

Turn the heat to low and slowly add the heavy cream, stir to combine.

heavy cream, room temperature

¾ cup heavy cream, room temperature

7.

Season to taste with salt and pepper.

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

8.

Reserve in the refrigerator until ready to use.

9.

In a large skillet, heat olive oil until shimmering.

olive oil

1 tsp olive oil

10.

Add the pancetta and cook until crispy, about 5 minutes. Transfer the pancetta to a small bowl and reserve.

pancetta, thinly sliced

2 oz pancetta, thinly sliced

11.

Add the chilled vodka sauce to the skillet and cook until heated through.

12.

Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.

cheese tortellini, cooked + reserve pasta water

½ lb cheese tortellini, cooked + reserve pasta water

13.

Finish with the reserved pancetta and parmesan cheese.

pecorino cheese, grated

½ cup pecorino cheese, grated

14.

For the Dessert Course

1.

For the Flourless Chocolate Cake

1.

Line the bottom and sides of 4 (6 oz) ramekins with parchment, then spray generously with non-stick cooking or baking spray.

2.

In a small pot, add the water and sugar. Over medium-high heat, stir the mixture consistently until all of the sugar is dissolved. Then without stirring, bring the syrup to a boil.

water

⅓ cup water

sugar, divided

3 oz sugar, divided

3.

Meanwhile in a medium bowl, combine the chocolate, cocoa powder, salt, butter, and espresso powder (if using).

bittersweet chocolate, chopped

6 oz bittersweet chocolate, chopped

cup cocoa powder

1 oz cup cocoa powder

kosher salt

½ tsp kosher salt

unsalted butter, cubed and softened (68°F)

4 ½ oz unsalted butter, cubed and softened (68°F)

optional: instant espresso powder

½ tsp optional: instant espresso powder

4.

Once boiling, pour the hot syrup over the chocolate mixture. Let sit for 30 seconds and then, stir to combine. If there are still a few unmelted pieces, let the mixture sit for another minute and then, stir to combine.

5.

In the bowl of a stand mixer, combine the eggs, vanilla, and the remaining sugar. Start whisking on low speed, once frothy, turn the speed up to high and whip until ribbon stage. The mixture should have thickened and tripled in volume.

sugar, divided

1 ½ oz sugar, divided

eggs

3 eggs

vanilla extract

½ tsp vanilla extract

6.

Add the chocolate mixture. Fold with a plastic spatula until completely homogenous.

7.

Pour the batter into the prepared ramekins. Place them inside a 10-inch cake pan* and transfer to a 300°F oven. Before closing the oven door, fill the 10-inch pan with enough water so that the water level is even with the level of batter in the ramekins.

As needed, room temperature water

As needed, room temperature water

8.

Bake for 60-70 minutes or until the sides of the cake are set but the center is just the slightest bit wobbly. Be careful when removing the cake, as the water bath will be quite hot.

9.

Remove the cake from the water bath and allow to cool on a rack until room temperature (this will take several hours).

10.

Once cooled, remove the parchment sides and invert the ramekins over a plate, then remove the bottom circle of parchment. Serve with your choice of sauce, powdered sugar, and/or whipped cream.

11.

*a 13x9 inch baking pan will also work.

12.

For the Raspberry Coulis

1.

In a small saucepan, combine the raspberries, sugar, and water.

pt raspberries, rinsed

0.5 pt raspberries, rinsed

granulated sugar

½ cup granulated sugar

water

1 tbsp water

2.

Over medium heat, stir the sauce. Gently mash the raspberries as they cook to release more juice.

3.

Once the mixture is at a simmer, reduce the heat to medium-low and cook for an additional 5-6 minutes or until slightly thickened.

4.

Pass the sauce through a fine mesh sieve, add the Grand Marnier, and then allow it to cool to room temperature before refrigerating.

Grand Marnier

1 ½ tsp Grand Marnier

5.

Serve within 1 week of making the sauce.

6.

For the Bourbon Caramel

1.

Combine the sugar, water, and corn syrup to a small high-sided pot.

sugar

1 cup sugar

light corn syrup

1 tbsp light corn syrup

water

⅓ cup water

2.

Heat the sugar solution until the sugar is dissolved. Cover and bring to a boil.

3.

Once at a boil, remove the lid and continue cooking until the mixture turns a medium amber color.

4.

Remove from heat, add the heavy cream, and stir to combine.

heavy cream, room temperature

½ cup heavy cream, room temperature

5.

Let the caramel sit for 2 minutes and then add the salt and bourbon.

kosher salt

1 tsp kosher salt

bourbon

⅓ cup bourbon

6.

Allow to cool to room temperature before refrigerating.

7.

Serve within 2 weeks of making the sauce.

8.

For the Crème Anglaise

1.

Combine the milk, heavy cream, and salt in a small pot.

milk

5 oz milk

heavy cream

5 oz heavy cream

kosher salt

½ tsp kosher salt

2.

Bring the milk mixture to a simmer.

3.

Meanwhile, whisk together the egg yolk, sugar, and vanilla seeds. Do not do this too far ahead of time because the sugar will dehydrate the egg yolks.

vanilla bean, seeds scraped out and reserved

1 vanilla bean, seeds scraped out and reserved

large egg yolks

3 large egg yolks

sugar

3 tbsp sugar

4.

Slowly, add in the heated milk mixture to the yolks while stirring constantly. Once two thirds of the milk mixture is incorporated, return the yolk/milk mixture to the sauce pot.

5.

Cook on very low heat, while stirring constantly, until the mixture reaches 180°F (nappe).

6.

Turn off the heat and add the butter. Stir to incorporate and then allow the sauce to cool to room temperature.

unsalted butter

¼ oz unsalted butter

7.

Wrap with plastic wrap directly on the surface of the sauce and refrigerate. Serve within 2 days of making the sauce.

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