hollandaise sauce
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English[edit]
Etymology[edit]
From French sauce hollandaise (“Dutch sauce”).
Noun[edit]
hollandaise sauce (countable and uncountable, plural hollandaise sauces)
- An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking.
Synonyms[edit]
- (emulsion of butter): hollandaise
Translations[edit]
emulsion of butter
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