hollandaise sauce

hollandaise sauce
   This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.
   Homogenize
   To create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically by heating them quickly and then forcing them under extreme pressure through tiny holes of equal size until they are evenly distributed throughout the liquid. Homogenized milk and some commercial salad dressings are two examples of homogenized foods. Horn of Plenty ( A Mushroom )- This is a wild mushroom with a hollow, funnel- shaped cap and is dark grey or black in color. Because of this, it also has the name " etrumpet de deathe " .This particular mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom preparation.

Italiano-Inglese Cucina internazionale. 2014.

Игры ⚽ Поможем решить контрольную работу

Look at other dictionaries:

  • Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce (   …   Wikipedia

  • Hollandaise sauce — Hol lan*daise sauce, or Hollandaise Hol lan*daise , n. [F. hollandaise, fem. of hollandais Dutch.] (Cookery) A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar. [Webster 1913… …   The Collaborative International Dictionary of English

  • hollandaise sauce — [häl′ən dāz΄, häl΄ən dāz′] n. [Fr hollandaise, fem. of hollandais, of HOLLAND2] a creamy sauce for fish or vegetables, made of butter, egg yolks, lemon juice, etc …   English World dictionary

  • hollandaise sauce — hol|land|aise sauce [ ,halən deız ,sɔs ] noun uncount a smooth sauce made with the YOLKS of eggs (=the yellow part), butter, and lemon juice. Hollandaise sauce is sometimes simply called hollandaise …   Usage of the words and phrases in modern English

  • hollandaise sauce — UK [ˌhɒləndeɪz ˈsɔːs] / US [ˌhɑlənˈdeɪz ˌsɔs] noun [uncountable] a smooth sauce made with the yolks of eggs (= the yellow part), butter, and lemon juice. Hollandaise sauce is sometimes simply called hollandaise …   English dictionary

  • hollandaise sauce — sauce made from egg yolks butter lemon juice and spices …   English contemporary dictionary

  • hollandaise sauce — hol′lan•daise sauce [[t]ˈhɒl ənˌdeɪz, ˌhɒl ənˈdeɪz[/t]] n. coo a sauce of egg yolks, butter, lemon juice, and seasonings • Etymology: 1905–10; < F sauce hollandaise Dutch sauce …   From formal English to slang

  • hollandaise sauce — /hol euhn dayz , hol euhn dayz / a sauce of egg yolks, butter, lemon juice, and seasonings. [1905 10; < F sauce hollandaise Dutch sauce] * * * …   Universalium

  • hollandaise sauce — [ˌhɒlən deɪz, hɒlənˌdeɪz] noun a creamy sauce for fish, made of butter, egg yolks, and vinegar. Origin Fr. hollandaise, feminine of hollandais Dutch …   English new terms dictionary

  • hollandaise sauce — /hɒlənˌdeɪz ˈsɔs/ (say holuhn.dayz saws) noun a yellow sauce made of eggs, lemon juice or vinegar, butter, and seasonings. {French hollandaise Dutch} …  

  • hollandaise sauce — noun An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking. Syn: hollandaise …   Wiktionary

Share the article and excerpts

Direct link
… Do a right-click on the link above
and select “Copy Link”