1For the sauce: Mince onion and garlic. Run your knife down the side of an ear of corn, and sautée all three ingredients in a pan with some oil until onions soften. Add one or two tablespoons of chipotle peppers in adobo sauce, mix well, and cook for another minute. Make an indentation in the center of the mixture, add a touch of oil (if dry) and a half teaspoon of flour. Mix until it forms a roux, and then add a cup of cream, whole milk, 2% or skim milk or any combination thereof and stir as it thickens. If needed, add more liquid.
2For the egg: Separate the egg whites and egg yolk, without breaking the yolk Season whites with salt and beat until still and glossy. In an oiled non-stick pan, place a dollop of the egg whites and cook until hard, flip, and repeat. Set aside. Cook the egg yolk to your preference.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.