Hollandaise sauce One of his categories was "allemande", which was a stock-based sauce using egg and lemon juice. Escoffier replaced "allemande" with "hollandaise" in his list of the five mother sauces of haute cuisine. While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste. In English, the name "Dutch sauce" was common through the nineteenth century, but was largely displaced by "hollandaise" in the twentieth. As in other egg emulsion sauces, like
Cuisine of the Western United States important in the West, and wild game is part of the cuisine. Rocky Mountain oysters are certainly a part of Western regional food served up for the delight of squeamish tourists. A growing wine industry is of great importance along the West Coast and increasingly important inland and to the north, not only in California. Along the coast, seafood is important. The evolution of California Cuisine and the influence of Alice Waters are major factors in what could be called regional cuisine of the West. The slow food and local food movements are parts of this phenomenon. The influence of