hollandaise sauce

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Related to hollandaise sauce: eggs Benedict, Poached Eggs, bearnaise sauce

hol·lan·daise sauce

A rich creamy sauce made of butter, egg yolks, and lemon juice or vinegar.

[From French (sauce) Hollandaise, Holland-style, from Hollande, Holland.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

hollandaise sauce

(ˌhɒlənˈdeɪz; ˈhɒlənˌdeɪz) or


(Cookery) a rich sauce of egg yolks, butter, vinegar, etc, served esp with fish
[C19: from French sauce hollandaise Dutch sauce]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

hol′lan•daise sauce`

(ˈhɒl ənˌdeɪz, ˌhɒl ənˈdeɪz)
a sauce of egg yolks, butter, lemon juice, and seasonings.
[1905–10; < French sauce hollandaise Dutch sauce]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
References in periodicals archive ?
Simple, no-frills continental special to please guests are Spam and Egg with garlic rice and relish and the Classic Eggs Benedict, smoked ham and poached eggs topped with hollandaise sauce. Other favorites are the American Platter golden pancakes, choice of bacon or sausage and egg and the Western Platter- Tuscan French toast served with maple syrup, bacon, sausage and egg.
"Serve with cranberries, a nice hollandaise sauce, potatoes and asparagus."
To make the hollandaise sauce, vigorously whisk the egg whites and lemon juice together until the mixture is thickened and doubled in volume.
They were lined up next to each other on a large flat plate and drizzled generously with hollandaise sauce.
The first is that of a gentleman named Lemuel Benedict, a retired Wall Street stockbroker who wandered into the New York Waldorf Hotel in 1894, feeling a little worse for wear he ordered 'off menu', toast, poached eggs, crispy meat strips, and a side of hollandaise sauce. The head waiter was so impressed with the combination he later placed it permanently on the menu.
Warm 4 tablespoons of Hollandaise sauce, and put a generous handful or two of salad leaves on four plates.
Hollandaise Sauce Here's the classic Hollandaise - creamy rich, lemony, and smooth.
The tapas include Bangus Pate with pan de sal chips, creamy, smoked milkfish topped with hollandaise sauce; Cheese and Vigan Longganisa Dumpling, Vigan longganisa and cheese in a lumpia wrapper; Crispy Crablets, tiny crablets fried until golden brown and then served with pinakurat vinegar.
And what twist beats The Meatball Benedict: two English muffin halves, each topped with a meatball, tomato, a poached egg, and hollandaise sauce, plus a generous side of fried potatoes?
That's what I've done this year with my recipe for bruschetta with chargrilled asparagus with Parma ham, poached eggs and hollandaise sauce.
This recipe uses the deviled egg as hollandaise sauce to the combination of breadcrumbs and delectable bacon.
Ingredients 4 pieces of wild sewin about 200g each 20 asparagus spears 2 tomatoes About 20 extra fine beans 1/4 of a red onion, very finely sliced 12 small cooked Jersey royals or other new potatoes Beurre blanc or hollandaise sauce Method Put a pot of hot water on to boil.