Watch the Food Channel video for the recipe for this “lazy-dips and lazy-sticks” recipe: The recipe for lazy-dip, lazy-sticks and lazy dip are all about getting the best of both worlds.
You get the crisp-on-the-outside-and-soft-on the inside, all in one bite.
In the video above, chef Paul Gartley and Food Network star Michael McDonald show off their new and improved version of their famous dipping sauce.
The recipe is called the “Bourbon-Style Dip” and it’s a super easy-to-make and healthy snack that can be paired with a bunch of delicious desserts.
Watch Paul GARTLEY and MICHAEL MCDONALD show off the new “Bouillon-Style” dipping sauce in their new Food Network show, “Paul Gartner and Michael McDonald” Watch “Paul” Gartney and Michael “McDonald” McDonald show their new recipe for a “lazier-dipping-and-“sticking” dessert in their “Paul & Micheal” cookbook, “Gourmet Cuisine: The Chef’s Cookbook” Here’s a sneak peek at the new recipe: This recipe was inspired by a “Lazier Dip” that they created when they discovered the flavors and texture of a luscious, crunchy, béarnaise sauce.
This is the sauce that you can now find at the most popular restaurants in the U.S. and many other countries.
Here is a video of how the sauce tastes: The new recipe is made with lemon juice and a bit of maple syrup and is perfect for lazy dips or lazy sticks.
You’ll need: 2 tablespoons of béarnais (a blend of fresh lemons, blackberries, raspberries, and cranberries), a tablespoon of water, and 1 tablespoon of maple extract.
For the dipping sauce: 1/2 cup of bourbon or apple juice (about 4 ounces), 2 tablespoons of maple or maple syrup (4 ounces), and 1 teaspoon of lemon juice (1 ounce) Mix all ingredients together in a small bowl.
Serve in a glass bowl and top with the dipping dip.
Note: The ingredients in this recipe are all vegan.
They are not “organic.”
They are vegan because they have been cultured.
The ingredients have been sourced from organic ingredients.
If you have any questions, please feel free to leave a comment.