Hollandaise sauce a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. Hollandaise can be frozen. Basic ingredients for the sauce are; Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients, including: 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.
Spanish cuisine them: Magras con tomate, roasted pork leg and Almojábanas de Cerdo. Among the recipes made with bread are: migas de Pastor, migas con chocolate, Regañaos (cakes with sardines or herring,) and goguera. The most notable condiment is garlic-oil. Legumes are very important but the most popular vegetables are borage and thistle. In terms of cured meats, ham from Teruel and Huesca are used often. Among the cheeses, Tronchon is notable. Fruit-based cuisine includes the very popular Fruits of Aragon (Spanish: Frutas de Aragon; candied fruits) and Maraschino cherries. Asturian cuisine has a long and rich history, deeply rooted in Celtic