The sauce sounds.....interesting.redshift said:Not three bad, though I say so myself. Highlights included garlic mushrooms and a mustard sauce made with duck egg yolks. Sometimes I surprise myself.
It's probably the duckiness of it that bothers me. Illogical, but there you go. Of course, Baggy hates mustard, so I'm unlikely to try it (and the one time I made hollandaise it went horribly wrong). What did you have it with?redshift said:...interesting? I'll have you know it's as yummy as a yummy thing. It's a quick'n'dirty relative of Bearnaise sauce, but with more mustard. It's a thick side sauce for dipping, not a pouring sauce. Two egg yolks, a dash of white wine or sherry, freshly ground black pepper, a lump of butter (melted) and a tablespoon of Dijon mustard. Heated over a bain marie until the yolks start to go thick, but not scrambled. Of course, if you don't like mustard, then it's a bit of a failure.
mickle said:The thermostat failed in the oven which meant that it was either stone cold or hot enough to blow glass. Turned out surprisingly well considering! What did you have in the end Spondex? And did you put some in the freezer for me?
Duck eggs are richer, that's all. Great for custards and other such things.Chuffy said:It's probably the duckiness of it that bothers me. Illogical, but there you go. Of course, Baggy hates mustard, so I'm unlikely to try it (and the one time I made hollandaise it went horribly wrong). What did you have it with?
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