Hi Everyone,
I lashed out and tried to make hollandaise with poached eggs today. I poached the eggs first and overcooked them (oops)...then set them aside and made the hollandaise...was a good consistancy, but was far too lemony...I accidentally put 30g of lemon juice rather than the recommended 20-25g. Has anyone had better success with vinegar instead? Also, how long can you set it aside for...or can you put it in the fridge to re-use later?
Cheers,
Renae
