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
French cuisine a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne. Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ. The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated to them. These guild members offered food in their own homes