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
Ham and eggs American entrepreneur, often enjoyed ham and eggs as a supper meal. He said that people should choose ham and eggs as a meal at a diner when uncertain about what to order, because cooks cannot "disguise a bad egg nor spoil a slice of good ham." According to his own account, on one occasion in 1899, Hines ordered five dollars' worth of ham and eggs at Harry Hynd's Restaurant in Cheyenne, Wyoming, a very large amount of food (according to U.S. government statistics, $5 in 1899 was the equivalent of $143.60 in 2015 dollars). Hines had hardly anything to eat