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Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz], from
French sauce hollandaise meaning “Dutch
sauce”) is a
mixture of egg yolk, melted...
- a "child" of
hollandaise sauce. The
difference is in the flavoring: béarnaise uses shallot,
black pepper, and tarragon,
while hollandaise uses
white pepper...
- each
topped with
Canadian bacon or
sliced ham, a
poached egg, and
hollandaise sauce. The dish is
believed to have
originated in New York City.
There are...
-
Hollandaise sauce: Warm
emulsion of egg yolk,
melted butter, and
lemon juice or vinegar. In 1833, Marie-Antoine Carême
described four
grandes sauces (great...
- dish made with
poached eggs,
artichoke bottoms,
creamed spinach and
Hollandaise sauce. It is on the menu of many
Creole restaurants in New Orleans, including...
-
fries Hollandaise sauce –
Sauce made of egg, butter, and
lemon Mahyawa –
Iranian cuisine tangy sauce made out of
fermented fish
Mignonette sauce – Condiment...
- 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...
- from
espagnole sauce, one of the five
mother sauces in
French cuisine (béchamel, velouté, espagnole,
sauce tomate, and
hollandaise).
Sauce Robert is made...
- style,
asparagus is
often boiled or
steamed and
served with
Hollandaise sauce,
white sauce,
melted butter or most
recently with
olive oil and Parmesan...
- and cream.
Sauce béchamel, a milk-based
sauce,
thickened with a roux of
flour and butter.
Sauce tomate, a tomato-based
sauce.
Sauce hollandaise, warm butter...
