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            <title xml:lang="fr">À la hollandaise</title>
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                <forename type="first">Hervé</forename>
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            <note type="description">Fiche Question sur... de l'Encyclopédie de l'Académie d'agriculture de France.Fiche consultable sur le site internet www.academie-agriculture.fr onglet "Publications" puis "Table des matières des documents de l'Encyclopédie"Reproduction autorisée sous réserve d'en citer la provenance Encyclopédie : Question sur</note>
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                    <forename type="first">Hervé</forename>
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                <term xml:lang="en">Culinary arts</term>
                <term xml:lang="en">dutch</term>
                <term xml:lang="fr">sauce</term>
                <term xml:lang="fr">hollandaise</term>
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              <p>Today, hollandaise sauce seems to be a sauce obtained by cooking egg yolks with vinegar (or wine) and shallots, then adding butter that melts and emulsifies (i.e., it forms droplets dispersed in the aqueous phase, which has nothing to do with foam). It differs from béarnaise sauce in that it does not contain tarragon. Is this a legitimate name?</p>
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              <p>Aujourd'hui, la sauce hollandaise semble être une sauce que l'on obtient en cuisant du jaune d'oeuf avec du vinaigre (ou du vin), des échalotes, puis en ajoutant du beurre qui fond et s'émulsionne (c'est-à-dire qu'il forme des gouttelettes dispersées dans la phase aqueuse, ce qui n'a rien à voir avec une mousse). Elle différerait de la sauce béarnaise par l'absence d'estragon. Est-ce une dénomination légitime ?</p>
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