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By (user no longer on site)
over a year ago
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ok todays top tip ,
make sure the oil is always at room temp , cold oil will increase the chance of it splitting ,
you can vary the flavour by using different mustards too , as well as oils
do you know how to recover it if it splits yet , msg me and i will tell you
xx |
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By (user no longer on site)
over a year ago
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yes i make it and can put all sorts in to spice it up x chives are lovely for fish , chillie for dips ... its really nice x i like this with a nice T.bone . on the side mmmmmm |
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By (user no longer on site)
over a year ago
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"ahhhh bearnaise sauce for me please for steak ,
but often use hollandaise for asparagus or salmon, mmmm
"
i have it with steak and its to die for xxx bit like good fish and crips home made tarter .. from mayo , lol yummm xxx  |
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By (user no longer on site)
over a year ago
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I've been doing my own cheesy mayonaise for years, 3 weeks without a wash and a daily rub of The Major builds up a lovely cheesy/mayo froth that once scraped off with a wooden ice cream tub spoon thingy and just re-use old mayo jars
9/10 people don't even notice  |
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By (user no longer on site)
over a year ago
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"so mistress game4it do you know how to recover your hollandaise if it splits ,
or am i just showing off cos i dooooo"
believe it involves starting with a little lemon juice in a small pan set over hot water, and then you whisk the separated sauce into the lemon juice bit by bit. You can use a egg yolk too xx |
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By (user no longer on site)
over a year ago
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"I've been doing my own cheesy mayonaise for years, 3 weeks without a wash and a daily rub of The Major builds up a lovely cheesy/mayo froth that once scraped off with a wooden ice cream tub spoon thingy and just re-use old mayo jars
9/10 people don't even notice "
That's the last time we come for dinner lo |
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