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
Eggs and brains Eggs and brains Eggs 'n' brains is a breakfast meal consisting of pork brains (or those of another mammal) and scrambled eggs. It is a dish of the Portuguese cuisine known as "Omolete de Mioleira" (). In Austria, the dish is known as "Hirn mit Ei" ("calf's brain with eggs") and used to be very common, but has seen a sharp drop in popularity. In the American Midwest, the names are reversed and it is called "brains and eggs". It is also a breakfast dish in the cuisine of the Southern United States. In the U.S., it has also been