Autarky. Economic self-sufficiency. That is, a country has autarky when it does not need to engage in any sort of international trade. Rather, it produces all of its goods and services within the country. Autarky is rare in the modern world, but some examples include Cambodia under the Khmer Rouge and India prior to 1991.
Hollandaise sauce (/hÉlÉnËdeÉªz/ or /ËhÉlÉndeÉªz/ ; [ÊÉ.lÉÌ.dÉz]) 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.he 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.
Hollandaise is made from egg yolks, lemon juice, salt, and warm butter. White pepper and cayenne are sometimes added. It's a delicate sauce, made thick by the emulsion between the egg yolks and butter. In appearance, hollandaise is pale yellow, smooth, and creamy.It's commonly served as a finishing sauce for eggs Benedict, poached fish, and asparagus.earnaise bÃ©arnaise sauce was introduced, later and is a derivative of. Hollandaise this sauce differs from hollandaise in the ingredients, used as well as the food'it s served. With bearnaise bÃ©arnaise gets its acidity from white, wine vinegar rather than the lemon juice used in. hollandaise sauce