Hollandaise sauce mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion. To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler in order to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in
French cuisine this article was French. French cuisine French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many