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DictionaryhollandaiseButter and egg sauce
noun

hollandaise

hah-lun-DAYZ/ˌhɑlənˈdeɪz/

A rich sauce made with egg yolks, butter, and lemon juice.

The hollandaise sits beside egg yolks, butter, and lemon.

A small sauceboat of glossy pale-yellow hollandaise, accompanied by visibly separated egg yolks, butter, and a cut lemon.
Etymology
hollandaiseFrenchDutch

French hollandais means 'Dutch,' and sauce hollandaise means 'Dutch sauce.' The geographical description became the English name for this particular egg-yolk-and-butter sauce.

In context

Serious Eats1:54
the hot butter hits the eggs they start to cook by the time you've added all of your butter about 30 seconds later the eggs are fully cooked and you've got a smooth creamy hot hollandaise sauce
The Food Lab: How To Make 1-Minute Hollandaise

More examples

  • She whisked the egg yolks before adding butter to the hollandaise.
  • The eggs were served with a rich hollandaise.
  • A little lemon juice sharpened the hollandaise.

Forms

hollandaise