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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.
A cook whisking a sauce Hollandaise sauce on asparagus Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli. Made of palm sugar, tamarind, peanuts, and chilli. The following is a list of notable culinary and prepared sauces used in cooking and food service .
[2] [3] [4] Using the traditional recipe for Hollandaise sauce, he replaced lemon juice with white wine vinegar, and added shallots, chervil, and tarragon. [5] Collinet named the sauce in honor of Béarn, the region of France from which his restaurant's namesake Henry IV originated. [4]
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Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers. [36] Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as salsa roja or salsa brava) and Hollandaise sauce. [37]
That’s not the only sauce you’ll find in the state, however: Birmingham is known for a sweet & spicy tomato-based sauce, Tuscaloosa boasts a spicy mustard-vinegar sauce, and mustard sauce is ...
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.