I just remembered I use egg white in my “sweet and pungent shrimp” recipe… so guess what I’m having for dinner tonight?
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Utilized your hollandaise wisdom for dinner tonight. Thanks.
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Having done it both ways, and being lazy, I use the JC method, but I like it with a bit more lemon. Most of the talk above about technique, but consider how few ingredients! Use the best eggs and butter. Especially the eggs, which make the most difference in taste.
