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Béarnaise Sauce
Book Information
The Professional Chef (8th Edition)
Page: 386
Ingredients
Black Peppercorns
Butter
Chervil
Dried Tarragon
Dry White Wine
Egg Yolk
Tarragon
Tarragon Stem
Tarragon Vinegar
This recipe is used in the following recipes:
Poached Eggs Massena
Tags
Sauces