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
La Fête espagnole single line of text, and a gradual acceleration in the pace of these shots is observed as the film progresses. Henri Langlois commented that "La Fête espagnole" was "the key film of French film history: as important as Eisenstein's "Strike"." Despite its influence on other filmmakers and favorable critical appraisal, the moviegoing public ignored the film, and it was banned in Portugal. Delluc's screenplay was one of three published under the title "Drames du Cinema" in 1923. Only 8 minutes of "La Fête espagnole", which originally ran 67 minutes, have survived. According to Williams, this consists of three or four