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
Cuisine of Montserrat Cuisine of Montserrat Montserrat’s national dish is Goat water, a thick goat meat stew served with crusty bread rolls. The Montserrat cuisine resembles to the general British and Caribbean one, as it is situated in the Caribbean zone and it is a British territory. The cuisine includes a wide range of light meats, like fish, seafood and Chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, like Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is unique, yet complex. Salt fish. • Mountain chicken - not actually chicken, but the leg from a local species