SC - hollandaise, aioli, almedroch
Robin Carroll-Mann
harper at idt.net
Sun Feb 15 03:40:51 PST 1998
Would someone care to define "emulsified" for me? I gather that
it's a particular type of thickening. And are emulsified
sauces different from those which are simply thickened by the
addition of egg yolks?
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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