I know, I ought to know this, but today's hollandaise came out right,
bright and very light. Temp control was good (the owner wanted me to
use glass because her last chef did and what the did was golden and
don't even get me started ....). Asserting my independence I went back
to metal.

One odd thing was yolks breaking today. Three or four out of nine. The
sauce came out quite good, but, as I wrote, lighter than it's ever
been after adding lemon juice (but no water, wouldn't take it). Do egg
whites lighten the hollandaise?

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl