Béarnaise sauce be produced by adding capers and tarragon to a Hollandaise. Béarnaise sauce Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise,
The Legend of Five Goats (in 1114) in Korea’s classical book "Jinzhuan Yigui", which is a typical official royal dance of Song Dynasty. Gaoli History and "Jinzhuan Yigui" recorded the performance of this dance: five dancers perform five holy goats, and the leader is the Queen Mother of the Gods, and there are two “Zhuganzi” who are responsible for the aside, and over ten persons who hold flags, joints, dragon fans and phoenix fans, standing on both sides to form a team for the performance. At the very beginning of the dance, the Queen Mother stands in the middle and the four “goats” stand aside.