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
Senegalese cuisine native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. Senegalese cuisine The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other