hollandaise sauce

[ hol-uhn-deyz, hol-uhn-deyz ]

noun

1. a sauce of egg yolks, butter, lemon juice, and seasonings.

hollandaise sauce

/ ˈhɒlənˌdeɪz; ˌhɒlənˈdeɪz /

noun

1. a rich sauce of egg yolks, butter, vinegar, etc, served esp with fish

Word History and Origins

Origin of hollandaise sauce¹

First recorded in 1905–10, hollandaise sauce is from French sauce hollandaise “Dutch sauce”

Word History and Origins

Origin of hollandaise sauce¹

C19: from French sauce hollandaise Dutch sauce

Example Sentences

Avoid raw milk, raw eggs, or foods containing raw eggs such as eggnog, hollandaise sauce, or even undercooked French toast.

From The Daily Beast

Remove from the water and serve hot with melted butter or Hollandaise sauce.

From Project Gutenberg

Serve in cups, or turn out on a slice of toast and cover with cream of hollandaise sauce.

From Project Gutenberg

Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise sauce.

From Project Gutenberg

Boil some fresh asparagus, and serve with Hollandaise sauce.

From Project Gutenberg

Dress on a napkin, and serve with tomato, Barnaise, or Hollandaise sauce.

From Project Gutenberg