HOLLANDAISESAUCE

Hollandaise sauce

Hollandaise sauce 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.

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hollandaise sauce

Noun

  1. An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking.


The above text is a snippet from Wiktionary: hollandaise sauce
and as such is available under the Creative Commons Attribution/Share-Alike License.

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