Quote:
Originally Posted by dmforcier
When I make mayonnaise at home it's called Hollandaise: egg yolks, butter, usually lemon juice, and maybe some hot pepper powder. It took me nearly a year to learn how to make it reliably.
Now where's the f*n steamed asparagus. You make me hungry!
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I had pan browned onions Italian sausage and artichoke hearts in EVO with garlic, salt, black pepper and Parmesan cheese last night.
No Mayo.
Worth