Alex
BBC Good Food Member since 05 February 2009
Last comments I've made
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05 February 2009
"And M Stevenson is also right - there's not much point in boiling down half a litre of vinegar if you're only going to use a couple of teaspoonsful. Why would you need all that reduced vinegar? How often are you going to make this sauce? This is a restaurant recipe which hasn't been translated into home cooking terms."
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05 February 2009
"I agree with Ruskieray - if it's vinegar, egg yolks, butter and tarragon then it's Bearnaise, not Hollandaise. Although strictly speaking Bearnaise should also include chopped shallots in the initial reduction (you chuck them out after you've boiled down the vinegar)."
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05 February 2009
"Why spoil a perfectly delicious croissant by loading it up with cheese and spinach? Butter is all you need."
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05 February 2009
"Watery and unpleasant. You'd need to cook this for over an hour for it to be acceptable, and you also need thighs with the bone in. Also, the rosemary clashed with the capers. I won't be making this again."
7
ratings
7
ratings
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