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Sous Vide Instant Hollandaise
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 305
Ingredients
Butter
Dry White Wine
Egg
Egg Yolk
Malic Acid
Shallot
Stock or Water
White Vinegar
This recipe is used in the following recipes:
Eggs Benedict
Green Asparagus and Morels with Asparagus Jus
Tags
Emulsions