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
Cuisine of the Central African Republic RCA in Boali is known for its local dishes. CAR's potential agricultural output can feed the entire population, however, four coups have occurred during the last decade which has significantly reduced agriculture and food production. These political and economic crises have caused significant food shortages due to the burning of agricultural fields, food storage areas and villages by armed groups. France once colonized what is now the country of Central African Republic as part French Equatorial Africa, and French influences are present in the nation's cuisine, including French bread and wine. During the 19th century Arab slave traders brought Middle