Mousseline sauce | Wikipedia audio article
Channel: Subhajit Sahu
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Mousseline sauce


00:00:27 1 Origins
00:02:22 2 Preparation and handling
00:03:15 3 Ingredients and recipes
00:03:41 4 Derivatives
00:05:29 5 Notes



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SUMMARY
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Hollandaise sauce ( or ; French: [ʔɔlɑ̃dɛz]), 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.