hollandaise
Eggs Benedict topping
Hollandaise is a rich, creamy sauce made from egg yolks, butter, and lemon juice, emulsified into a smooth consistency.
It's one of the French "mother sauces" and appears most famously atop eggs Benedict.
The sauce requires careful preparation—too much heat scrambles the eggs: The hollandaise broke when I looked away from the stove.
Edible green stalk vegetable
- brunchMorning-afternoon meal hybrid
- poached eggsEggs simmered in water
- salmonPink-fleshed migratory fish
- vegetablesEdible plants, not fruits
steak · crab cakes · artichoke · fish · filet mignon · breakfast · English muffin
Smooth and lustrous
- smoothWithout roughness or difficulty
- velvetySoft and smooth-textured
- richHaving much of something
- butteryRich like a spread
luscious · luxurious · emulsified · glossy · creamy · thick · coating · drizzle
Blended immiscible liquids
- whiskLooped wire mixer
- clarified butterFat with solids removed
- reductionMaking something smaller
- bain-marieHeated water bath for cooking
tempering · curdled · split · rescue · low heat · stabilize · mount
Solid fat from cream
- lemonAcidic yellow citrus
- egg yolkOvum's nutrient core
- cayennePungent red spice
- tarragonAromatic culinary leaf
vinegar · white pepper · shallot · chervil · salt · water · cream · Dijon
Informal small restaurant
- gastronomyScience of fine dining
- baguetteElongated crusty loaf
- croissantLayered crescent-shaped pastry
- pâtisserieFrench sweet-goods establishment
bouillabaisse · escargot · foie gras · quiche · mother sauce · classical · Escoffier · Parisian
asparagus
Edible green stalk vegetable
- brunchMorning-afternoon meal hybrid
- poached eggsEggs simmered in water
- salmonPink-fleshed migratory fish
vegetables · steak · crab cakes · artichoke · fish · filet mignon · breakfast · English muffin
silky
Smooth and lustrous
buttery · luscious · luxurious · emulsified · glossy · creamy · thick · coating · drizzle · ribbony
emulsion
Blended immiscible liquids
- whiskLooped wire mixer
- clarified butterFat with solids removed
- reductionMaking something smaller
bain-marie · tempering · curdled · split · rescue · low heat · stabilize · mount
butter
Solid fat from cream
tarragon · vinegar · white pepper · shallot · chervil · salt · water · cream · Dijon · wine reduction
bistro
Informal small restaurant
- gastronomyScience of fine dining
- baguetteElongated crusty loaf
- croissantLayered crescent-shaped pastry
pâtisserie · bouillabaisse · escargot · foie gras · quiche · mother sauce · classical · Escoffier · Parisian · haute cuisine
- eggschicken egg, scrambled eggs, duck egg, Easter egg, fried eggs
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- condimentsmustard, ketchup, relish, hot sauce, Dijon mustard
- European foodbaguette, bouillabaisse, beef bourguignon, coq au vin, croissant
- retro foodsTV dinners, green bean casserole, Jell-O salad, meatloaf, ambrosia salad
- saucesgravy, ketchup, mustard, barbecue sauce, BBQ sauce
hollandaisegravy
Thickened meat drippings
brown gravy · pan gravy · jus · red-eye gravy · béchamel
- hollandaise sauceEmulsified butter-egg-lemon preparation