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
Chinese red eggs Chinese red eggs Chinese red eggs (红鸡蛋) are bright pink coloured cooked chicken eggs. The eggs are first hard boiled and then a wet red calligraphy paper is wiped over the eggs to create a pink colouring. In Chinese culture, it is common to hold at the baby's first-year birthday a red egg and ginger party. Usually the baby's name is announced to friends and family at this party. One might find a bowl of brightly coloured cooked chicken eggs on the guests' buffet or serving tables, or the hosts might hand out the red-dyed eggs, symbolizing joy and renewed