Quote:
Originally Posted by omega50
Brown Butter Sage Hollandaise over top to serve
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Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise
Tasted great BUT....it wasn't pourable
