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.
Belgian cuisine Belgian cuisine Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. 'Belgian cuisine' therefore usually refers to dishes of