Hollandaise sauce a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. Hollandaise can be frozen. Basic ingredients for the sauce are; Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients, including: 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.
Cuisine of the Western United States important in the West, and wild game is part of the cuisine. Rocky Mountain oysters are certainly a part of Western regional food served up for the delight of squeamish tourists. A growing wine industry is of great importance along the West Coast and increasingly important inland and to the north, not only in California. Along the coast, seafood is important. The evolution of California Cuisine and the influence of Alice Waters are major factors in what could be called regional cuisine of the West. The slow food and local food movements are parts of this phenomenon. The influence of