Hollandaise sauce
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
Hollandaise sauce served as part of eggs Benedict with a dash of paprika | |
| Type | Sauce |
|---|---|
| Place of origin | France (see French cuisine) |
| Main ingredients | Egg yolk, liquid butter, lemon juice |
It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.
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