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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).
Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety". Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar.
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 ...
Hollandaise sauce may also contain raw egg, as do some traditional recipes for tiramisu. Some people even drop raw eggs into their smoothie for an extra protein boost.
Featuring perfectly poached eggs on a bed on sautéed spinach covered with a layer of creamy rich hollandaise, this lesser-known brunch dish is primed to step into the spotlight. Get the Eggs ...
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon [1] or sliced ham, a poached egg, and hollandaise sauce. The dish is believed to have originated in New York City.
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The zest gives you lots of lemon flavor without the acidity of the juice. When zesting citrus, be sure to wash it first. ... Poached Eggs & Satsuma Hollandaise over Crab Cakes. Polenta Pizza ...
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