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
Quail eggs and deep-fried. In Indonesia, small packages of hardboiled quail eggs are sold by street vendors as snacks, and skewered quail eggs are sold as "satay" to accompany main dishes such as "soto" and "bubur ayam". In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks. In South Korea, large inexpensive bags of boiled quail eggs are sold in grocery stores. Quail eggs Quail eggs are considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as "tamago" in sushi