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
Poached egg Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as "changua" or simply "caldo de huevo" ("egg soup"). The North African dish Shakshouka consists of eggs poached in a spicy tomato sauce. In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil). In Korean cuisine, poached eggs are known as "suran" () and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion