Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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12 Comments
cookinalong
January 29, 2016
Thank you, thank you! I do not know how I missed this first time around, but again, thank you! Made this tonight to sighs of delight and not a leftover in sight. Ahhh. Now how about that hash brownie recipet??
jdspring
June 17, 2015
This lovely, simple idea is not too far from sauce mousseline (a classic sauce for asparagus), only simpler to make and lighter. There's nothing "crazy town" about it.
Akiko
May 4, 2015
I've never thought about turning whipped cream in salty taste ... but it was amazing! Super technique :)
helen M.
April 15, 2015
Don't dare try it as I once mistakenly added salt to whipping cream (instead of sugar) and the Thanksgiving Dinner crowd of 45 was incensed that they didn't have whipped cream for their pumpkin pie. It was horrendous, no matter what I did to try to eliminate that taste. Can't imagine this recipe. What's wrong with the cream/butter sauce by itself. Or sometimes I have tried sour
cream with a little ginger/wasasbi mixed in....delicious! But not SALT
cream with a little ginger/wasasbi mixed in....delicious! But not SALT
Rebecca L.
April 15, 2015
This seems like a travesty to me. I probably won't try it because I have my own favorite. In a sauce pan I combine equal parts olive oil, butter and tamari. To that I add garlic, roughly chopped. Heat until the garlic is cooked, and pour over blanched asparagus, string beans or into a steamed artichoke (heavenly!) try it, you'll never look back!
Sanbenitosal
April 4, 2015
My mother-in-law used to serve shoestring beets in whipped cream. Absolutely delicious!
Rachel C.
March 25, 2015
it makes me wonder what other traditionally sweet things can be turned savory. even if you stick to ice cream toppings: hot fudge? sprinkles?
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