hollandaise sauce

English

Hollandaise sauce served over asparagus.

Etymology

From (deprecated template usage) [etyl] French sauce hollandaise (“Dutch sauce”).

Noun

hollandaise sauce (countable and uncountable, plural hollandaise sauces)

1. An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking.

Synonyms

• (emulsion of butter): hollandaise