1
Bring the cooking liquid to a simmer and whisk in the butter.
2
Place all other ingredients in a bowl and whisk in brown butter.
3
Now whisk in two-thirds of the sugar, a little at a time.
4
Remove the pan from the heat and whisk in cinnamon and vanilla.
5
Fold in one-third of the whipped cream, then whisk in the remainder.
6
Next, whisk in the bread off the heat and mix until smooth.
7
In large bowl, combine remaining ingredients except oil; whisk in oil.
8
Continue to whisk in the olive oil and add lemon juice to taste.
9
Add the water, and whisk in the cocoa and both sugars.
10
Add water to a large pot and whisk in the polenta.
11
Slowly whisk in the milk, continue cooking until the roux thickens, stirring constantly.
12
Using a fork, whisk in the cheese and then the oil.
13
Then whisk in the lemon juice and set the mixture aside to cool.
14
Slowly whisk in the sesame oil, then stir in remaining ingredients.
15
Slowly whisk in the peanut oil, then stir in remaining ingredients.
16
Gradually whisk in the milk until you have a smooth paste.
