[DOC] [TLE] Hollandaise sauce - Wikipedia [PAR] Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned 
with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance
, it is light yellow and opaque, smooth and creamy. ... Properly made, it will be 
smooth and creamy with no hint of separation. The flavor will be rich and buttery,
... [DOC] [TLE] Asparagus - Wikipedia [PAR] Asparagus, or garden asparagus, scientific name Asparagus officinalis, is a 
spring vegetable, ... It is usually dioecious, with male and female flowers on 
separate plants, but .... Asparagus is very popular in the Netherlands, Spain, 
France, Poland, ... For the French style, asparagus is often boiled or steamed and 
served with... [DOC] [TLE] Croquette - Wikipedia [PAR] A croquette is a small breadcrumbed fried food roll containing, usually as main 
ingredients, ... Mashed potato-filled croquettes are often served as a side dish in 
winter ... without potatoes, but with cheese, beef, or goulash, often in a filling 
based on ... Unlike its French cousin, croquettes made mainly of meat are not 
called... [DOC] [TLE] Filet mignon - Wikipedia [PAR] Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or 
psoas major of the beef carcass, usually a steer or heifer. In French this cut can 
also be called filet de buf, which translates in English to beef fillet. When found 
on a menu in France, filet mignon generally refers to pork rather ... The tenderloin 
(not to be confused with the short loin) runs along both sides... [DOC] [TLE] Cooking - Ray Sahelian, M.D. [PAR] Canape Ideally, this type of small appetizer served on toast or crackers should be 
.... Buckwheat The name of this food, not a true grain, comes from the Dutch ..... 
Often served over asparagus, this creamy sauce was 1st made in France, not in... [DOC] [TLE] History of Sauces, Whats Cooking America [PAR] Highly flavoured sauces often containing as many as a dozen ingredients were ... 
is a Roman sauce, the one the Romans called aleatum made of garlic and oil. 
History: The first apparent written mention of a sauce resembling aioli was by 
Pliny .... French Cook) has a recipe for a similar sauce in his recipe for Asparagus 
in... [DOC] [TLE] The Food Timeline history notes--sauce [PAR] 7 layer taco dip sour cream soy sauce sriracha sugo, sweet & sour tapenade ... 
Tather, they-- and the sauces served in France until the beginning of the ... It is 
essentially a garlic-flavored mayonnaise, made with egg yolks, olive oil, and 
garlic. ... But it is not just a sauce; it can take the form of Aioli garni which is a 
whole dish... [DOC] [TLE] The Dutch Table: Bitterballen [PAR] Oct 6, 2010 ... Bitterballen are traditionally made with beef, but can also be made with ... Serve 
on a plate with a nice grainy or spicy mustard. .... You will be seeing me often 
from now on. .... I did notice that you do not have a recipe for stompot. ... Maybe 
just semantics but in the Netherlands only full-cream butter may be... [DOC] [TLE] What is Hollandaise Sauce? - ForknPlate [PAR] Feb 18, 2015 ... Hollandaise Sauce: The Gold Standard's Origin ... True Hollandaise tastes of real 
butter, real eggs, and should not have been sitting in a chafing dish for hours on 
end. ... Isigny, after a town in Normandy famous for its butter and cream. ... La 
Varenne recommends serving asparagus with a sauce made of... [DOC] [TLE] Hollandaise sauce Facts for Kids | KidzSearch.com [PAR] Feb 24, 2014 ... Hollandaise sauce served over white asparagus and potatoes ... Hollandaise 
light yellow and opaque, smooth and creamy: it tastes ... the King of the 
Netherlands was due to make a state visit to France. Mrs. Isabella Beeton's 
Household Management had recipes in the first edition (1861) for "Dutch sauce,... [DOC] [TLE] The Slowest Second Line on Earth: Press Releases : Brennan

Question: Often served over asparagus, this creamy sauce was 1st made in France, not in the Netherlands
Answer: Hollandaise sauce