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 Free-range eggs Free-range eggs are eggs produced from birds that may be permitted outdoors. The term "free-range" may be used differently depending on the country and the relevant laws, and is not regulated in many areas. Eggs from hens that are only indoors might also be labelled "cage-free", "barn", "barn-roaming" or "aviary", following the animal happiness certification policies, also known as "happy chickens" or "happy eggs." This is different from birds that are reared in systems labelled as "battery cages" or "furnished cages". Legal standards defining "free-range" can be different or even non-existent depending on the country. Various watchdog organizations,