whisk in a sentence

Example sentences for whisk

Quickly add some grits to the egg and cream, beating well with a wire whisk so that the egg doesn't curdle.
In another bowl, whisk the eggs, then add the buttermilk and whisk together.
The birch whisk seemed to do nothing except get leaves stuck to my back.
The curtain is actually made of a lightweight fabric that enables the stage director to whisk the whole thing aside in a flash.
Pour in the sugar and whisk for a minute or so to blend.
In a large mixing bowl, beat the eggs with a whisk or fork until lemon-yellow and foamy.
When chilled, whisk to smooth out and flavor with one teaspoon dark rum.
Whisk together the dry ingredients at home and then add the wet ingredients and sliced bananas at camp.
Then you add the milk, and whisk until the sauce thickens.
Whisk the egg and milk together for a couple of minutes.
In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth.
Use a mixer with a whisk to create your own whipped shea butter.
For a special soup, whisk a little of the curry paste into canned cream of chicken soup.
Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
To make the marinade, put all the ingredients into a bowl and whisk with a spoon or small whisker.
Reduce heat and whisk in butter a few pieces at a time making sure sauce does not boil.
Add yolks to mixture and blend well with wire whisk.
Combine all ingredients in steel bowl and use whisk attachment at high speed until stiff peaks form.
Whisk in flour, mustard and salt and pepper to taste.
Then add the powdered grains a bit at a time, stirring the mixture with a wire whisk.
Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering.
To make the filling, whisk together the eggs, corn syrup and brown sugar.
To make the pastry cream, whisk the egg yolks with the sugar in a medium-sized bowl until they are thick and lemon colored.
Remove the saucepan from the heat and whisk in the flour.
To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl.
Meanwhile, whisk together the sugar and eggs until thoroughly mixed.
Whisk together the egg yolks and the remaining sugar until thick and light.
Spoon the chocolate mixture into the bowl with the yolks and whisk until smooth.
In a bowl, whisk together the chipotle, honey and garlic.
When combined, pour the egg yolk-sugar mixture back into the saucepan, whisk to combine and then cook over medium-low heat.
Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating.
When well combined, whisk in a second ladle of hot stock.
Pour the wet ingredients over the dry ingredients and use a whisk or spatula to gently stir everything together.
Add granulated sugar and salt and whisk until combined.
Pour into remaining cream mixture and whisk until well blended.
Meanwhile, in a large bowl whisk together the egg yolks, lemon zest and lemon juice.
Place yolks in a large mixing bowl and whisk lightly.
Whisk in flour, cook briefly and add oyster juice and lemon juice, whisking until blended.
Combine the lemon juice and flour in a stainless-steel bowl and whisk until smooth.
Add the egg yolks and whisk until thoroughly combined.
In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste.
Remove the vanilla bean from the milk and slowly whisk the milk into the yolk mixture.
Before serving, reheat the sauce and use a whisk or hand-held immersion blender to froth it up.
Return pan to medium heat, and whisk constantly until simmering.
Whisk together the vinegar and sugar to dissolve the sugar.
Whisk the egg and egg yolk in a mixing bowl until blended and gradually whisk in the sugar until the mixture is pale yellow.
Add sour cream and mashed banana, and whisk to combine.
Using a whisk or electric mixer, beat the egg yolks and sugar in a mixing bowl until thick and lemon-colored.
Whisk in the egg-yolk mixture and continue cooking and whisking until it returns to a boil.
Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy.
Add some of the milk mixture to the eggs and whisk together.
Whisk again and pour over warm shortbread, using a spatula to reach edges.
Heat the butter in a saucepan and add the flour, stirring with a wire whisk.
To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl.
Whisk eggs, buttermilk and melted butter in a large bowl.
Whisk in a few tablespoons of the water until mixture forms a smooth paste.
Whisk together the eggs, egg yolk and ricotta in a mixing bowl.
Put the flour, egg and a third of the water into a bowl, and mix vigorously with a whisk.
Slowly whisk in the water, adding more by the teaspoonfuls to make a batter the consistency of heavy cream.
After about three to four minutes use a whisk and continue to stir as it heats up.
Whisk together flours and salt and pour into a large bowl.
In a small bowl, whisk together the egg yolk and milk until blended.
Remove from the heat and whisk in the white and red miso pastes until dissolved.
Over low heat, whisk a couple cubes of butter at a time into the reduction.
Gently whisk the dry ingredients into the wet, being careful not to over-mix.
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Whisk together the flours and salt in a large bowl, then make a well in center.
To make the dressing, whisk together all the dressing ingredients.
Whisk together the flour with the baking powder, baking soda, and the zests in another large bowl.
Take a little bit of the hot mixture and whisk it slowly into the cold mixture.
And it's on wheels so when the book club comes over you can whisk it away to the garage.
Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk.
For particularly stubborn ones, try adding a bit more hot liquid to ease them out while you whisk.
Mix well with the wire whisk, then cover the bowl with a porous cloth, such as a dish towel.
Whisk in the remaining teaspoon of sake and the lime juice.
Whisk together flour and baking powder in a large bowl.
Add the pumpkin puree and whisk to combine thoroughly.
Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.
In a small bowl whisk the mustard, vinegar, salt and pepper.
Combine first four ingredients in a large bowl, stirring with a whisk.
In a small bowl, whisk together the tomato paste and wine, then add to the pan.
Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper.
Whisk flour, baking powder, and salt in a medium bowl.
In a small bowl, whisk together the chicken broth and flour.
Whisk eggs in a medium bowl and then whisk in cooled pumpkin mixture.
Whisk peanut butter and hot water together in medium bowl.
In a small bowl, whisk together the broth and flour.
When you see it start to melt, take it off the heat and whisk it.
In a small bowl, whisk together the chicken broth and the flour.
Whisk together the egg yolk, cream, and vanilla and pour over the flour mixture.
Beside them were battered cobalt blue trucks-the ones used to whisk away prisoners and detainees.
The doctors whisk her away to a hospital and her other lover arrives to cafe for her.
The vast majority of private jets are owned by major corporations, which use them to whisk executives to and fro.
Open the tins slightly, and drain the oil from the sardines into the bowl and whisk to combine.
Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil.
Whisk in the butter, and then the matzoh meal and baking powder.
Add about a third of the cream mixture, and whisk to blend.
When blended, add the milk, stirring rapidly with the whisk.
Add the clam juice and wine, stirring constantly with the whisk.
Dissolve the espresso in the vanilla extract and whisk it into the egg mixture.
When blended, add the stock, stirring rapidly with the whisk.
Sprinkle flour over eggs and whisk until combined and free of lumps.
When blended, add the broth, stirring rapidly with the whisk.
Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well.
Whisk together yolks and milk in a small bowl, then whisk into dry ingredients.
Whisk together yolks, granulated sugar, and salt in a large bowl.
Whisk together cornmeal, baking soda, and salt in a bowl.
Whisk egg in another bowl, then whisk in milk and butter.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
Whisk in one fourth of grits until smooth, then whisk in remaining grits and pour into baking dish.
Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth.
Bring to room temperature and whisk again before using.
Whisk together flour, baking powder, and salt in a bowl.
Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture.
Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl.
Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini.
Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks.
Whisk in miso, then reduce heat to bring broth to a brisk simmer.
Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine.
Meanwhile, whisk together yolks and brown sugar in a large metal bowl until thick and creamy.
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream.
Whisk together all ingredients except additional butter in a bowl until smooth.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients.
Remove from heat and whisk in chocolate and vanilla until smooth.
Whisk together eggs and sugar in a large bowl, then add hot milk in a slow steam, whisking.
Over a double boiler, whisk together the sugar and butter until melted.
Add the egg and whiskey and continue to whisk until thickened.
When blended, add milk, stirring rapidly with whisk.
Gradually whisk in the oil until slightly thickened.
Whisk in olive oil, thyme, basil and touch of balsamic vinegar.
Stir with small whisk until all gelatin is dissolved warm.
In a small bowl, whisk together remaining oil, balsamic vinegar and shallots.
Combine ingredients in medium size metal bowl and whisk until frothy.
Whisk about half the hot milk mixture gradually into the beaten eggs.
Whisk constantly, being careful not to scramble the eggs.
Gradually add half-and-half and whisk constantly till thick and smooth.
Put all ingredients in a small sauce pan, cook over medium high heat and whisk thoroughly.
In a small bowl, whisk the egg and yogurt together then pour into the flour mixture.
Whisk the marinade ingredients together and pour into the plastic bag over veggies.
The whisk and staff symbolize the rank of the speaker at these gatherings.
Bring to a boil over medium heat and whisk until slightly thickened.
Mix all ingredients except for the olive oil, whisk everything else together until thoroughly mixed.
The handle turned is connected to a gear on the spindle of a whisk.
In a small bowl, whisk together the lime juice and honey then pour over salad mix.
In a medium-sized bowl, whisk together all vinaigrette ingredients.
In a small bowl, whisk together cider, vinegar and canola oil.

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