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Hollandaise Sauce
Book Information
The Professional Chef (8th Edition)
Page: 386
Ingredients
Black Peppercorns
Butter
Egg Yolk
Lemon Juice
White Pepper
White Wine Vinegar
This recipe is used in the following recipes:
Corn Crêpes with Asparagus Tips and Smoked Salmon
Eggs Benedict
Eggs Florentine
Omelet Opera
Poached Eggs with Mushrooms
Poached Eggs with Smoked Salmon
Royal Glaçage
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