Took a packet of IP potato puree, whisked it with an egg and put it in a waffle maker- worked great! then poached an egg also great! But the sort of hollandaise substitute with olive oil not so great. Just a raw egg yolk consistency. I even put it in blender to try and froth. Whisked in pan in double boiler, tried cream of tartar. Has anyone tried a successful approach at hollandaise with approved protocol?
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