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Béarnaise (Small Hollandaise Sauce)
Book Information
On Cooking (5th Edition)
Page: 209
Ingredients
Cayenne Pepper
Chervil
Clarified Butter
Egg Yolk
Lemon Juice
Peppercorns
Shallot
Tarragon
White Peppercorns
White Wine Vinegar
This recipe is used in the following recipes:
Châteaubriand
Choron (Small Hollandaise Sauce)
Foyot (Small Hollandaise Sauce)
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Stocks and Sauces