Okay, so I was excited for this "fool proof" recipe but then initially had trouble with getting it to thicken up. I think the secret is the temperature, not the egg white addition. I was blending it with my immersion blender and noticed that the liquid and my blender was getting warm/hot. I blended it for quite some time and it was still liquid. So I stopped, let it rest, read some reviews about letting it blend for longer, went back to it, and put my cooled-down immersion blender in and: voila! It was INSTANTLY thick. I read someone else talk about adding 1T of ice water which made it instantly thick. The flavor is AWESOME! I added less salt based on the reviews but everything else I followed to the T.
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Okay, so I was excited for this "fool proof" recipe but then initially had trouble with...