Input (grade 6): In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods.
Output (grade 12): Hollandaise light yellow and opaque, smooth and creamy: it tastes rich and buttery, with a mild tang added by the seasonings, but not so strong as to overpower mildly-flavoured foods.