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Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]),
meaning Dutch sauce in French, is a
mixture of egg yolk,
melted butter, and lemon...
-
Hollandaise as a
grande sauce, but
separately described mayonnaise—a cold
emulsion of egg yolk with oil and vinegar—as a
mother sauce for cold
sauces;...
- "child" of
hollandaise sauce. The
difference is only in the flavoring: béarnaise uses shallot,
black pepper, and tarragon,
while hollandaise uses white...
-
English muffin, each
topped with
Canadian bacon, a
poached egg, and
hollandaise sauce. It was po****rized in New York City.
There are
conflicting accounts...
- tomato, béchamel, and
mayonnaise or
hollandaise. Velouté is
French for 'velvety'. In
preparing a velouté
sauce, a
light stock (one in
which the bones...
- and cream.
Sauce Béchamel, a milk-based
sauce,
thickened with a roux of
flour and butter.
Sauce Tomate, a tomato-based
sauce.
Sauce Hollandaise, an emulsion...
- "Espagnole" is the
French for "Spanish". Many
French sauces have
names of countries, such as
hollandaise sauce or crème anglaise. Generally, the country's name...
- Carrots, turnips, and
potatoes browned in
butter with
cauliflower in
Hollandaise sauce are
often used as well as
glazed olive-turned
vegetables (cut to a...
-
ingredient Hollandaise sauce –
Sauce made of egg, butter, and
lemon Mayonnaise –
Thick cold
sauce Remoulade – Mayonnaise-based cold
sauce Salad cream –...
- from
espagnole sauce, one of the five
mother sauces in
French cuisine (béchamel, velouté, espagnole,
sauce tomate, and
hollandaise).
Sauce Robert is made...
