hollandaise sauce

plural hollandaise sauces · alternative Hollandaise sauce

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

   Synonyms: hollandaise

plural Hollandaise sauces

1. countableuncountableAlternative letter-case form of hollandaise sauce.

   Stir in three tablespoons Hollandaise sauce.

   1949 November 27, Ruth P. Casa-Emellos, “Making the Most of Oysters”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 10 Aug 2025

   2 more examples

   A variation of Hollandaise sauce, Bearnaise is flavored with vinegar, shallots and herbs, rather than with lemon juice.

   1997 March 12, Joan Drake, “Bearnaise Revisited”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 26 Aug 2026

   The rest of the dish came together nicely with a poached egg sitting on top of some grilled pancetta (who'd of thought of cooking ready-to-eat ham?) on an English muffin, with the Hollandaise sauce over the top.

   2009 March 19, William Walker, “How I poached an egg with Delia”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 26 Aug 2026