Hollandaise sauce mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion. To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler in order to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in
Cuisine of the Central African Republic "maboké". Manioc flour is used for preparing fufu. There are three types of restaurants in Bangui. Some focus on foreign cuisine, such as 'Relais des Chasses', 'La Tentation' and 'L'Escale', which are orientated towards French food, and 'Ali Baba' and 'Beyrouth', which serve Lebanese cuisine food. There are a large number of African restaurants, such as the "Madame M'boka", a favorite of the locals. A number of bars and street food stalls compliment Bangui's culinary scene. Alcoholic beverages served are locally brewed beer, palm wine and banana wine. Non-alcoholic beverages that are drunk include ginger beer. Village ecologique Boali en