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Joined Date: Mar 07, 2009
Reviewed Roasted Asparagus with Hollandaise
"This is absolutely perfect! This version is a little thinner in consistency but perfect for the asparagus application. If I'm making Eggs Benedict I just add an extra yolk and it thickens up nicely. For the people who seem to say Ina's dishes are too salty, please make note that she ALWAYS uses kosher salt when cooking (she tends to use table salt"
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