Hollandaisesoset

Hollandaisesoset is a hypothetical encoding standard proposed for culinary data to describe Hollandaise-style sauces in digital recipe databases. It is presented as a schema to capture ingredients, techniques, and sensory attributes in a machine-readable form.

Etymology and concept: The term Hollandaisesoset blends Hollandaise with elements suggesting a dataset or open set, signalling a data-oriented approach to describing sauces. It is not a widely adopted standard and is used here as a conceptual example.

Data model and core fields: The proposed schema would include core fields such as base_ingredients, emulsification_method, butter_fraction, egg_yolks_count, acid_component, temperature_target, texture_class, flavor_variants, and provenance. Each field would carry units, allowed values, and optional notes to support interoperability across recipe databases and culinary apps.

History and status: Hollandaisesoset originated in discussions among culinary informatics researchers as a teaching example to illustrate how a standard could organize sauce data. It has not been formalized or endorsed by major standards bodies and remains primarily a hypothetical construct for educational purposes.

Usage and potential applications: In theory, the standard would enable consistent indexing and searching of Hollandaise variants, allowing users to query by emulsification technique, acid type, or serving temperature. Examples that could be represented include classic Hollandaise, Maltaise, and other sauce derivatives that share a base emulsified with butter and egg yolks.

See also and notes: See also Hollandaise sauce, emulsions, and data standards in cooking. Because hollandaisesoset is a fictional or illustrative concept, practical implementations may differ and are not considered official standards.