Hot sauce vinegar content and without mustard. Although the majority of Panamanian cuisine lacks in spice, D'Elidas is seen as an authentic Panamanian hot sauce usually serviced with Rice with Chicken or soups. Peru and Bolivian medium hot, frutal locoto sauces are popular. The most popular sauce is the Diaguitas brand, made of pure red (very hot) or yellow (hot) Chilean peppers mixed only with water and salt. Other hot sauces are made from "puta madre", "cacho de cabra", "rocoto", "oro" and "cristal" peppers, mixed with various ingredients. Mild hot sauces include some "creamy style" (like "ají crema"), or a pebre-style sauce,
Béarnaise sauce the department of Pyrénées-Atlantiques, in southwestern France. Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a "bain-marie" method where a reduction of vinegar is used to acidulate the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar. Alternatively, the flavorings may be added to a finished Hollandaise ("sans" lemon juice). "Joy of Cooking" describes a blender preparation with the same ingredients. A "faux" Béarnaise can