Definitions for "Hollandaise sauce"
Keywords:  yolk, benedict, lemon, butter, juice
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