Cooking Classics: Lyonnaise Salad

Southern Cooking & Baking Essentials. Cast Iron Skillets. Kitchen Equipment. Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & Entertaining Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Editorial Director Digital Culinary Photo JournalistCooking Classics

The Technique

Lyonnaise Salad

Originating in Lyon, the traditional dish is generally served in bistros along with other comforting foods. The key to making a a wonderful Lyonnaise Salad is being able to properly execute several basic cooking techniques then merge them together. This particular version features crisp bacon as opposed to lardons so my tutorial for achieving success without burning it will prove to be quite helpful. Poaching eggs is another component that isn’t tricky if you’re armed with the right information. Learn how to make a French classic with ingredients that may be found from your corner market ideal for a number of supper solutions & entertaining needs.
 How To Make Lyonnaise Salad BY Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Publisher Pastry Chef Tv Cooking Personality Southern Hostess Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickLyonnaise Salad
makes 4 servings

4 thick-cut bacon slices, cooked
2 Tbsp white wine vinegar
1 tsp minced shallots
1 to 2 tsp Dijon mustard
A pinch of sugar, kosher salt & freshly ground pepper
3 Tbsp olive oil
2 Tbsp bacon drippings
4 cups frisee
4 poached eggs

Crumble the bacon & set aside. Whisk together the white wine vinegar, the shallots, the mustard & a pinch of sugar, salt & pepper in a small bowl. Whisk in the oil & the bacon drippings in a slow steady stream until well blended & emulsified. Divide the frisbee between four plates, top the the bacon & the eggs. Season with salt & pepper. Drizzle the dressing over the salads. Serve immediately.

The Recipe Blueprint By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Poached Eggs

Your first attempt in making Poached Eggs may leave you thinking that you are not cooking them properly, however more than likely that will not be the case. When the egg hits the hot water, a good portion of the egg white will cook right away & float around the egg as it cooks. When it catches the current from the swirling motion you created with the spoon ahead of time, it will look as though a tail of feathery egg white is chasing the whole egg as it cooks. You need not be concerned with any of those items as this is normal & they will be discarded before serving. 

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 Read through the instructions thoroughly before beginning. Gather a cast iron skillet, a slotted spoon, a soup spoon plus a few additional pieces of equipment in order to complete the task. Here’s what you should know.

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach EggsNo. 1

Fill an 8-inch cast iron skillet with water halfway up the sides & add the salt. Bring to a gentle simmer just shy of Medium heat. Crack the eggs one at a time into separate ramekins. Gently swirl the simmering water using a spoon. Slip the eggs into the water.  

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach EggsNo. 2

The swirling movement will naturally coil the egg whites around each egg however expect some of the egg white to separate & float freely in the water. This will be discarded. Cook the eggs 4 minutes.  

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach EggsNo. 3

Remove each egg using a perforated spoon & allow to stand on a wire rack. This will allow any excess water to drain away from the eggs. Trim the extra egg white away, if desired before serving. A pair of kitchen shear completes the task quickly for a neat & tidy presentation. Season with additional kosher salt & freshly ground pepper. Several eggs may be prepared a few hours ahead of time if entertaining & refrigerated. Slip the eggs back into simmering water for a bit to rewarm them quickly just before serving.

The Note 

The egg yolks will not be fully cooked. There is a risk consuming undercooked eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present. 

  The Tune
“Did I Remember” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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