Which sauce is used in a dish of 'Eggs Benedict'?
"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 are warmed in a 175°F oven for five to"
"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"
"Eggs Benedict. A version of steak and egg salad utilizes greens such as arugula, poached eggs and steak. Vegetarian versions also exist, in which vegetables, such as cauliflower, squash and potatoes, are sliced into thick steaks and served with eggs. Steak and eggs is the traditional NASA astronaut's breakfast, first served to Alan Shepard before his flight on May 5, 1961. Having been a common breakfast in Australia in the first half of the 20th century, the meal is also the customary pre-landing breakfast of the United States Marine Corps, due to the Marines having copied it from Australian soldiers"
"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"
"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"
"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"
"cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches."
"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"
"your own discretion with this commentary, as Squash and tomatoes originate from the Americas, and are not 'distinctive' to the region as the above suggested.) Eggplant is often fried in slices and dressed in yogurt and garlic, or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as baba ghanoush. Tomato is the most ubiquitous ingredient in Middle Eastern cookery. It is used fresh in a variety of salads, cooked in almost every stew and broth, and grilled with kebab. Beans and pulses are crucial to the diet"
"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"
"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"
"basket"". It is prepared using fresh eggs by Susan Sarandon's character Marnie Minervini in the 2016 film ""The Meddler"". The dish is also portrayed in the seventh episode of season two of ""Lucifer"", where Lucifer enjoys one made with sweet bread and oyster leaves. Egg in the basket Egg in the basket—also known by many other names—is an egg fried in a hole in a slice of bread. A waffle or bagel (with a large enough hole) can also be substituted for the slice of bread. Variant names for the dish include ""bullseye eggs"", ""eggs in a frame"", ""egg in"
"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."
"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,"
"Ketchup Ketchup is a sauce used as a condiment. Originally, recipes used egg whites, mushrooms, oysters, mussels, or walnuts, among other ingredients, but now the unmodified term usually refers to ""tomato ketchup"". Various other terms for the sauce include catsup, ""catchup"" (archaic), ketsup, red sauce, tomato sauce, or, specifically, ""mushroom ketchup"" or ""tomato ketchup"". Ketchup is a sweet and tangy sauce now typically made from tomatoes, sugar, and vinegar, with assorted seasonings and spices. The specific spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard; and sometimes include celery, cinnamon or ginger. The market"
"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"
"Eggnog Eggnog , egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, eggnog is traditionally consumed over Christmas season every year, from late November until the end of the holiday season. Eggnog has also gained popularity in"
"when the two countries campaigned together during the Pacific War. Steak and eggs Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening. Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others. Variations"
"mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion. To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler in order to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in"
"sauce and chili; liver (stir-fried with onions, roasted); kidneys; heart and coronaries (coratella or animelle); head, eyes, and testicles of pig; and several preparations based on chicken entrails. Pajata, a traditional dish from Rome, refers to the intestines of an unweaned calf, i.e., fed only on its mother's milk. Soon after nursing, the calf is slaughtered, and its intestines are cleaned, but the milk is left inside. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the milk to create a thick, creamy, cheese-like sauce. Pajata and tomatoes are often used to prepare a sauce"
"in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after approximately a month, having reached osmotic equilibrium. Their yolks take on an orange-red color and solidify, but the white remains somewhat liquid. These often are boiled before consumption and are served with rice congee. Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices, such as ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs. If the eggs are immersed"
"into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c. In an 1820 work, Viard describes something like the more familiar emulsified version: This sauce is made to ""take"" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it"
"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"
"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"
"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"
"between like molecules, causing aggregation. A way for ketchup manufacturing companies to avoid leaching of their products would be to add a hydrocolloid. Xanthan gum is able to stabilize ketchup by covalently binding to water. This strong bond keeps water from separating out of the ketchup and creating a layer at the surface. Ketchup Ketchup is a sauce used as a condiment. Originally, recipes used egg whites, mushrooms, oysters, mussels, or walnuts, among other ingredients, but now the unmodified term usually refers to ""tomato ketchup"". Various other terms for the sauce include catsup, ""catchup"" (archaic), ketsup, red sauce, tomato sauce,"
"""egg sandwich"" made with sliced hard-boiled eggs, marinated in oil, vinegar, salt, and pepper, and garnished with minced watercress. An ""egg and chutney sandwich"" is made from chutney and minced hard-boiled eggs; an ""egg cream"" sandwich from hard-boiled eggs pounded into a smooth paste and seasoned with anchovies and mustard. A common alternative is to mash the hard-boiled egg together with mayonnaise, salt and black pepper, usually called simply ""egg spread"", or an ""egg mayonnaise"" or ""egg mayo"". Cress is often seen as the typical accompaniment to an egg sandwich. It is worth noting in passing that the term ""sandwich"""
"cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining into a container placed in an ice bath. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185"
"Steak and eggs Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening. Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others. Variations include steak and egg sandwiches, open sandwiches and steak and"
"lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. ""Beurre blanc"" (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. ""Beurre monté"" (prepared butter) is melted but still emulsified butter; it lends its name to the practice of ""mounting"""
"hot sauce, ham, mushrooms, spinach, sour cream, caviar, shrimp, smoked salmon or other seafood, and sardines. The yolk mixture is then scooped into each egg ""cup"" made from the firm egg whites. Old Bay, paprika, curry powder, cayenne, chives, or dill may be sprinkled on top as a garnish. The finished eggs may be further decorated with caviar, anchovy, bacon, shrimp, or herring. In France, the dish is called ""œuf mimosa"" (""mimosa egg"", named after the appearance of the mimosa tree); in Hungary, ""töltött tojás"" (""stuffed egg"") or ""kaszinótojás"" (""casino egg""); in Romania, ""ouă umplute"" (""stuffed eggs""); in the Netherlands"
"of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that"
"Eggah Eggah ( ""ʻaggat el-bayḍ"") is an egg-based dish in Arab cuisine that is similar to a frittata. It is also known as Arab omelet. Eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, turmeric, raisins, pine nuts, nutmeg and fresh herbs. It is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm. It is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold. Eggah can be served as an appetizer, main course or side dish. Variations of the ""eggah"" can include fillings such as;"