This is a wonderful recipe!! I made a few changes based on other reviews. Firstly, I reduced the amount of honey to one tablespoon and substitutes the remaining two tablespoonfuls with sweet chili sauce. Secondly, I substituted one third of the olive oil with sesame oil. Thirdly, as I replaced the sesame oil, I omitted one half of the soy sauce. Finally I used regular vinegar as I had no rice vinegar.
This is an incredible recipe. It is easy to make; albeit time consuming. The cream stays stable for a really long time provided it is kept refrigerated.
i come from a family of dedicated Italian cooks. I am a second generation Italian, and after watching my mother and her siblings make sausage, my only comment on this recipe is to allow it to rest for several hours prior to cooking it as the spices need time to mature.
This is a wonderful make a head dish that adds a new dimension to any special occasion dinner. The potato, onion cheese combination come together to add varying layers of flavors.
Thank you Chef John! I made this Hot Brown post Kentucky Derby. The only change I made was to add a pinch of paprika to the Mornay sauce and again to the top of the Hot Brown; furthermore, I did not add any additional pecorino romano cheese to the top of the Hot Brown. The lack of the later addition probably accounts for the non plus of the browning on the top of my dish as it lacked the fat to accommodate a proper brown.