Which sauce is created with butter, egg yolks, seasoning and lemon juice?
"Béarnaise sauce Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a ""child"" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise, see below, is to start with Hollandaise and add the"
"Avgolemono Avgolemono, avgolémono (from ) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Turkish, Arab, Sephardic Jewish, Balkan, and Italian cuisine. In Sephardic Jewish cuisine – which possibly invented it –, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. In Arabic, it is called tarbiya or ""beida bi-lemoune"" 'egg with lemon'; and in Turkish terbiye. It is also widely used in Balkan cuisine. As a sauce, it is used for"
"butter sauce. The Paris newspaper ""Le Monde"" reports that it is made from chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, and water, plus salt and pepper. According to ""Le Monde"", the chicken livers are blanched in one pan with the thyme until they start to turn colour. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavour of the thyme flowers. The chicken livers are then finely minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated"
"ill and nine died in a New York City hospital due to hospital-prepared mayonnaise. In all salmonellosis cases, the major reason was improper acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent. Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk"
"Aioli Aioli or aïoli ( or ; Provençal or ""aiòli"" ; ) is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean ""garlic and oil"" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Sicily and Calabria). Current versions of the French-Provençal sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas the original French-Provençal and Catalan versions are without egg yolk and have more"
"Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A"
"known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande"
"added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. The soup is usually made with whole eggs; sometimes with just yolks. The whites may be beaten into a foam separately before mixing with the yolks and lemon juice, or whole eggs may be beaten with the lemon juice. The starch of the pasta or rice contributes to stabilizing the emulsion. Egg-lemon sauce may originally be a Jewish dish."
"""Agristada"" was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar. In later periods, lemon became the standard souring agent. Avgolemono Avgolemono, avgolémono (from ) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Turkish, Arab, Sephardic Jewish, Balkan, and Italian cuisine. In Sephardic Jewish cuisine – which possibly invented it –, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo"
"sauce. The colour varies from being pale white, to a yellow, mainly depending on how the eggs are incorporated into the sauce; if the eggs are added quickly, the sauce acquires a yellow hue. Lobster sauce in most of New England, where it is a thicker, brown sauce, is the exception. It may have been named ""lobster sauce"" due to the fact that it derives from a similar family of sauces used in Cantonese cuisine that were traditionally poured over stir-fried lobster. It is also used over stir fried shrimp in a dish commonly known as Shrimp with Lobster Sauce"
"Sauce vierge Sauce vierge (French; in English: literally, ""virgin sauce"") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending whether heat is applied or not) in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta. The sauce was popularised in the 1980s by"
"garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is served at room temperature. Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists believe that the absence of egg distinguishes aioli from mayonnaise, but that is not the case in France and other countries, where cooks may use egg or egg yolk as"
"Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook"
"Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in ""The Art of French Cooking in the 19th Century."" Escoffier perfected the sauce allemande (""German sauce"") in the early 20th century. At the outbreak of World War I, he rescued the sauce by renaming it sauce blonde. The sauce is generally"
"dishes. Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to"
"Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey"
"or hazelnuts and served with chick pea salads and, most famously, with chicken or duck as Circassian chicken. Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay"
"and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also sometimes used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added ingredients, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa,"
"Shakshouka Shakshouka (, , also spelled ""shakshuka"", ""chakchouka"") is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Less commonly used ingredients include Tabasco sauce and honey. Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in Tunisia. The word """"Shakshouka"""" () means ""a mixture"" in Arabic slang specifically in Tunisian Arabic. The word is derived from the Arabic verb شَكَّ shakka, meaning ""stick together, clump together, adhere or cohere"". Tomato-based stews were common throughout the"
"Noodles with tomato egg sauce Noodles with tomato egg sauce（Chinese name：西红柿鸡蛋面 又名：番茄鸡蛋面）is a traditional Chinese dish. It is very simple to cook. Just as its name implies, it only needs three ingredients: noodles, tomato and egg. All the three ingredients are common in daily life so noodle with tomato egg sauce is very popular with people in China. Its cooking method is also very easy, which is another reason that people like it, especially the mothers who don't have much time to cook for their children. Except for these three main ingredients, other vegetables or condiments can also be added"
"""Caesar vinaigrette"". Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise. Caesar salad A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was"
"lemon flavor, cayenne pepper, and other spices. Lemon pepper Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly poultry) and pasta, although it was originally used primarily for seafood. Lemon pepper is generally commercially available in small jars, although it may also be homemade. Commercially available lemon pepper may also include smaller amounts of other ingredients such as"
"to its natural creamy pea-soup-green colour. At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty. Quite distinct from the classic Café de Paris sauce are various compound butters commonly referred to as Café de Paris butter. These typically contain a mixture of herbs, spices, and other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallot, garlic, Worcestershire sauce, and anchovies, all whipped into the butter. The resulting compound"
"salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mayonnaise, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley. One French variation adds egg yolk for ""pommes duchesse"" or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. ""Pomme purée"" (potato puree) uses considerably more butter than normal mashed potato - up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter"
"Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,"
"Lemon pepper Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly poultry) and pasta, although it was originally used primarily for seafood. Lemon pepper is generally commercially available in small jars, although it may also be homemade. Commercially available lemon pepper may also include smaller amounts of other ingredients such as salt, sugar, onion, garlic, citric acid, additional"
"garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks"
"Key lime pie Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (""Citrus aurantifolia"" 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime"
"also often used as a topping for a green salad. Egg salad can be made creatively with any number of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, and pickles are common additional ingredients. A closely related sandwich filler is egg mayonnaise, wherein chopped hard-boiled egg is mixed with mayonnaise only. A popular variant in Russia and the former Soviet states is the Salad Olivier. Egg salad Egg salad is a dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard, and is frequently used as"
"Salad cream Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. The first ready-made commercial product was introduced in the United Kingdom in 1914, where it is used as a salad dressing and a sandwich spread. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavour similar to mayonnaise was achieved in the creation of salad cream. In the"
"should be white, preferably a slightly sweet white wine. Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms"
"into this soup, such like onions, cucumbers, carrots and ginger. With these condiments, the noodle can be more delicious. Noodles with tomato egg sauce Noodles with tomato egg sauce（Chinese name：西红柿鸡蛋面 又名：番茄鸡蛋面）is a traditional Chinese dish. It is very simple to cook. Just as its name implies, it only needs three ingredients: noodles, tomato and egg. All the three ingredients are common in daily life so noodle with tomato egg sauce is very popular with people in China. Its cooking method is also very easy, which is another reason that people like it, especially the mothers who don't have much time"
"Egg salad Egg salad is a dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard, and is frequently used as a sandwich spread. It is made mixed with seasonings in the form of herbs, spices, and other ingredients, and bound with mayonnaise. It is similar to chicken salad, crab salad, ham salad, lobster salad, and tuna salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika. A common use for it as a filling for egg sandwiches. It is"