Vegetable oil and U.S. farmers started planting large areas that spring. Canola oil is lower in saturated fats, and higher in monounsaturates and is a better source of omega-3 fats than other popular oils. Canola is very thin (unlike corn oil) and flavorless (unlike olive oil), so it largely succeeds by displacing soy oil, just as soy oil largely succeeded by displacing cottonseed oil. A large quantity of used vegetable oil is produced and recycled, mainly from industrial deep fryers in potato processing plants, snack food factories and fast food restaurants. Recycled oil has numerous uses, including use as a direct fuel,
Butter lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. "Beurre blanc" (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. "Beurre monté" (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting"