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Hollandaise
Book Information
On Cooking (5th Edition)
Page: 208
Ingredients
Cayenne Pepper
Clarified Butter
Egg Yolk
Lemon Juice
White Peppercorns
White Wine Vinegar
This recipe is used in the following recipes:
Grimrod (Small Hollandaise Sauce)
Maltaise (Small Hollandaise Sauce)
Mousseline (Chantilly Sauce) (Small Hollandaise Sauce)
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Stocks and Sauces