Hollandaise Sauce
In the eighteenth century, it made its first scene.
This is one of five main sauces in haute cuisine.
Culinary experts give credit to France,
although it may have come from the Netherlands by chance.
Just take some clarified butter, egg yolk, and lemon juice.
These simple ingredients can be put to good use.
Preparation must be performed carefully.
Over moderate heat, it is whisked constantly.
Heat in up, but not to a boil.
Too high a heat and the ingredients spoil.
The butter, juice, and egg yolk can separate.
When it is this way, it is not too great.
The sauce goes well with fish and asparagus.
However, with Eggs Benedict, it is most famous.
Many other sauces can be made with variation.
Each of them has other items in combination.
It is also a base for Sauces Mousseline and Maltaise.
With some herbs and peppercorns, you can make Sauce Bearnaise.
Replace the butter with oil, and you can make mayonnaise.
This is one of the best known sauces in the world.
It can be found no matter which flag is unfurled.
Copyright © Robert Pettit | Year Posted 2011
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