Hollandaise sauce One of his categories was "allemande", which was a stock-based sauce using egg and lemon juice. Escoffier replaced "allemande" with "hollandaise" in his list of the five mother sauces of haute cuisine. While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste. In English, the name "Dutch sauce" was common through the nineteenth century, but was largely displaced by "hollandaise" in the twentieth. As in other egg emulsion sauces, like
French classical music French classical music French classical music began with the sacred music of the Roman Catholic Church, with written records predating the reign of Charlemagne. It includes all of the major genres of sacred and secular, instrumental and vocal music. French classical styles often have an identifiably national character, ranging from the clarity and precision of the music of the late Renaissance music to the sensitive and emotional Impressionistic styles of the early 20th century. Important French composers include Pérotin, Machaut, Dufay, Josquin des Prez, Lully, Charpentier, Couperin, Rameau, Leclair, Grétry, Méhul, Auber, Berlioz, Alkan, Gounod, Offenbach, Franck, Lalo, Saint-Saëns, Delibes,