Matches in DBpedia 2014 for { ?s ?p Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]) is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods.Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France. Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus.. }
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- Hollandaise_sauce abstract "Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]) is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods.Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France. Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus.".