Wed, Apr-21-04, 17:36
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Senior Member
Posts: 1,125
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Plan: SB (formerly Atkins)
Stats: 196.5/167/140
BF:
Progress: 52%
Location: Kansas City, MO USA
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I believe you can also use egg yolks, like in Bernaise or Hollandaise sauces. They have to be tempered (added slowly at a low temp) though, or you will end up with bits of boiled egg.
WARNING: Vegetable gums, such as are contained in Thick n Thin, will continue to thicken over time. At least, that's been my experience.
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