Hollandaise sauce Hollandaise sauce Hollandaise sauce ( or ; ), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. "Sauce hollandaise" is French for "Dutch sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented
Free-range eggs no significant difference in cholesterol and vitamin levels. Vitamin D in eggs has been observed to increase up to 4 times in hens that have exposure to sunlight, compared to hens that are kept away from sunlight. Another research suggests that grass fed hens can produce eggs that are rich in (n−3) fatty acids, without adverse oxidative effects. Some other non peer-reviewed studies have found evidence for nutritional benefit of free-range eggs. Several major retailers have a policy of selling only free-range eggs, or, not selling battery-cage eggs. Some retailers apply this policy not just to eggs in their shells,