1
["Trim the radishes, leaving about a 1/2"" or so of the greens attached, root trimmed away, rinse and gently scrub each bulb, carefully rinse the green parts, swishing in water to remove sandy dirt; each bulb cut in half, quartered if quite large.", "Rinse the scallions, dry and thinly slice. Set aside. Rinse the lemongrass, dry, thinly slice, then finely mince. You should have about 2 tsp, maybe a bit more. This is a personal taste adjustment. Set aside.", "Put the radishes in the top part of a steamer/double boiler pan, fill the bottom pan with enough water, cover the top pan and bring the bottom pan to boil. Steam the radishes for as little as 5 minutes to as much as 13 minutes, depending on the size and the freshness of the radishes. When just tender as you insert the tip of a knife, remove the steamer insert from heat but don't rinse; sprinkle the radishes with some fine sea salt and toss; openly tent to keep warm but don't enclose. Reserve 1 1/3 cups of the steaming water.", "Wipe out the bottom part of the double boiler. Melt the 2 TB. butter over medium heat until beginning to foam. Add the flour and whisk to smooth, about 1 minute. Add the reserved water and whisk, reduce the heat to low and cook until it begins to thicken. Add the scallions, the lemongrass, a little salt, a pinch of white pepper and continue to simmer the white sauce another few minutes as it continues to thicken, stirring as needed.", "Increase the heat to medium/low, pour in the 1/3 cup of cream and whisk to incorporate. Bring just to the boil, sprinkle in a pinch of Szechuan peppercorns and cook for two minutes.", "Liberally add dashes of Aromatic Cocktail Bitters to the simmering sauce. The deeply rose tinted elixir will begin to color the sauce and add a subtle flavor nuance, difficult to discern. Taste and adjust, as this is a new flavor enhancer for most palates.", "Gently fold in the radishes. Coat the vegetables with the sauce, simmer a bit to heat all and thicken the sauce as/if necessary. Add more of any of the above seasonings if you feel compelled. Lick the spoon..."]
