A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar.
A rich, creamy sauce which is made of egg yolks, butter and lemon juice and is used to pour over vegetables, fish and egg dishes. Served warm.
A sauce made with egg yolks, butter, and lemon juice
Sauce of egg yolks, clarified butter, lemon juice and spices. Served on vegetables (e.g. Asparagus with Hollandaise Sauce) or on Eggs Benedict.
This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.
A rich, creamy sauce made of lemon juice, butter, and egg yolks, served hot.
A smooth, rich French cream sauce made from butter and egg yolks. Served over eggs ("Eggs Benedict"), vegetables, fish, and sometimes, meat.
Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, named because it was believed to have been, or to have mimicked, a Dutch sauce. Hollandaise sauce is well known as a key ingredient in eggs Benedict.