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HenX
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HenX
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Nicky cigreen
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wellington womble
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Green Rosie
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jamanda Downsizer Moderator
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HenX
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James
Joined: 11 Jan 2006 Posts: 2866 Location: York
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Posted: Thu Apr 29, 10 11:17 pm Post subject: hollandaise sauce |
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with asparagus coming soon, you'll need some hollandaise sauce:
(also fantastic with trout & salmon)
enough for about 5 or 6 servings.
6 oz butter
1Tbsp white wine vinegar
2 Tbsp lemon juice
3 egg yolks (see below for the what to do with the whites...)
half a tsp caster sugar
a pinch of salt
put butter in saucepan and melt slowly.
Place vinegar & lemon juice in another pan, bring to boil.
Put egg yolks, sugar and salt into a liquidizer.
Turn on the liquidizer and gradually add all the hot lemon/vinegar.
When the butter starts to bubble, slowly dribble this into the liquidizer (motor still running).
Best served straight away. Keep warm for short periods use a bain marie
So now you've got 3 egg whites left over, what to do with them? Ameritti Biscuits
180 g ground almonds
180 g caster sugar
3 egg whites
a tsp of lemon juice
a dribble of almond essence
In a large bowl, add the lemon juice and about half of the sugar to the egg whites and whip till stiff peak, then fold in rest of sugar.
Fold in almonds, then the almond essence.
Put teaspoons of mix onto baking parchment.
bake at 180 c for 20 minutes, then 120c for about the same, then turn off the cooker and leave the oven door ajar till cool. |
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Jb
Joined: 08 Jun 2005 Posts: 7761 Location: 91� N
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judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
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Green Rosie
Joined: 13 May 2007 Posts: 10498 Location: Calvados, France
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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