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
Allemande sauce known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in "The Art of French Cooking in the 19th Century." Escoffier perfected the sauce allemande