Last modified on 23 April 2014, at 20:17

hollandaise sauce

EnglishEdit

Hollandaise sauce served over asparagus.

EtymologyEdit

From French sauce hollandaise (Dutch sauce).

NounEdit

hollandaise sauce (plural hollandaise sauces)

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

SynonymsEdit