Hollandaise sauce - Wikiwand

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^ The French tended to give foreign names to their creations, hollandaise being one of them.[6]

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^ a b c d Ayto 2012, p. 172. ^ a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. (1903). Le Guide Culinaire, Aide-mémoire de cuisine pratique (in French). Paris: Émile Colin, Imprimerie de Lagny. Archived from the original on 4 January 2014. Retrieved 7 December 2013. ^ a b Escoffier, Auguste (1846-1935) (1912). Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. p. 13. Archived from the original on 21 October 2020. Retrieved 8 December 2020. ^ a b Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. pp. 2, 15. Retrieved 7 December 2013. ^ C. Herman Senn, The book of Sauces, 1915 ^ a b Alléno & Brenot 2014, p. 12. ^ Snodgrass 2004, p. 57. ^ a b Binney 2008, p. 129. ^ Mendelson 2013, p. 264. ^ Jack 2011, p. 117. ^ Ruhlman 2009, p. 57. ^ Gilbar 2008, p. 47. ^ Joseph Carey (9 March 2006). Chef on Fire: The Five Techniques for Using Heat Like a Pro. Taylor Trade Publishing. p. 296. ISBN 978-1-4616-2607-7. ^ Jean-Bernard Lemerre, La vie de Paris, 1898, 1899, "sauce+isigny"&hl=en&sa=X&ved=0ahUKEwjAv5SDlb3aAhUiVd8KHft2BPUQ6AEIKTAA#&q="sauce%20isigny" p. 29 ^ Jeffrey Taylor (26 February 2010). Going From W2 to 1099. Jeffrey Taylor. p. 65. ISBN 978-1-935529-49-1. ^ Ken Albala (15 June 2015). The SAGE Encyclopedia of Food Issues. SAGE. p. 499. ISBN 978-1-4522-4301-6. ^ Elizabeth David (1 February 1999). French Provincial Cooking. Penguin Publishing Group. p. 136. ISBN 978-1-101-50123-8. ^ Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker; Maria Guarnaschelli (5 November 1997). JOC All New Rev. - 1997. Simon and Schuster. p. 56. ISBN 978-0-684-81870-2. ^ Richard Hosking (2007). Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. p. 335. ISBN 978-1-903018-54-5. ^ Wayne Gisslen (19 January 2010). Professional Cooking, College Version. John Wiley & Sons. p. 195. 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