Hollandaise sauce One of his categories was "allemande", which was a stock-based sauce using egg and lemon juice. Escoffier replaced "allemande" with "hollandaise" in his list of the five mother sauces of haute cuisine. While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste. In English, the name "Dutch sauce" was common through the nineteenth century, but was largely displaced by "hollandaise" in the twentieth. As in other egg emulsion sauces, like
Symphonie espagnole His "official" Violin Concerto in F, and his Symphony in G minor, written thirteen years later, are neither performed nor recorded as often. A typical performance runs just over half an hour. One of the shorter recordings, conductor Eugene Ormandy's 1967 recording with the Philadelphia Orchestra, featuring violinist Isaac Stern, runs 32 minutes and 43 seconds. It was common practice until the middle of the 20th century for performances of the work to omit the Intermezzo, leaving a four-movement work that more closely reflected the traditional structure of a symphony. The "Symphonie espagnole" had some influence on the genesis of