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
Cuisine of Gascony the leftover juices of pan-fried duck). Cuisine of Gascony The cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox. The cuisine of