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Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. [citation needed] Polonaise – Sauce in Polish cuisine – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green ...
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"If the clearance is too high, the ingredients won’t mix thoroughly. If it’s too low, the attachments might scrape the bowl, causing damage to the mixer or bowl," explains Stewart.
There are no online copies of it. The original author of this article went to actually read that early edition, which indeed showed that Hollandaise is not a mother sauce, but Mayonnaise is. Most of the world that didn’t know French, used the English translation and incorrectly assumed Hollandaise was a mother sauce. That is a primary source.
Starting with the long side facing you, roll pizza dough into a log. Using a sharp knife, cut into 12 pieces about 1 1/2" wide. Arrange slices in prepared pan cut sides up.
Mousseline sauce or Hollandaise sauce; Mousseline, a type of forcemeat; Mousseline, a type of fabric; Mousseline, the French name for Rosie, the younger sister of Caillou