During gastrulation, cell movements result in a massive reorganization of the embryo from a simple spherical ball of cells, the blastula, into a multi-layered organism. During gastrulation, many of the cells at or near the surface of the embryo move to a new, more interior location.
Hollandaise Sauce. Hollandaise is a yellow sauce made with the batter of eggs and butter with many more ingredients such as salt, pepper and lemon juice for flavor and aroma. There are many variations of this sauce popular all over France with many areas making use of ingredients like thyme and shallots.
Although CarÃªme was obviously familiar with Hollandaise sauce, he did not name it as one of his four mother sauces. Hollandaise was added to the list as the fifth mother sauce by 20th century chef and culinary writer Georges Auguste Esoffier. Most Americans associate Hollandaise with Eggs Benedict â and for good reason, since the dish was born here and made the sauce famous from coast to coast.