hollandaise sauce
Buttery lemon emulsion
Hollandaise sauce is a rich, creamy sauce made from egg yolks, butter, and lemon juice or vinegar, emulsified into a smooth consistency.
It's one of the French "mother sauces" and appears most often on eggs Benedict and steamed vegetables like asparagus.
The sauce is notoriously tricky—it can curdle or separate if overheated.
- poached eggsEggs simmered in water
- brunchMorning-afternoon meal hybrid
- béarnaiseTarragon-flavored emulsion sauce
- emulsificationDispersing one liquid in another
- clarified butterFat with solids removed
melted butter · white wine vinegar · egg yolks · double boiler · tarragon · English muffin · Sunday brunch · custard · Canadian bacon · vinaigrette · culinary techniques · buttery · creamy texture · eggs Benedict · savory dishes · roux · asparagus · yellow
- asparagusspears, white asparagus, asparagus soup, roasted asparagus, tips
hollandaise sauceketchup
Tomato-based condiment
vinegar · mustard · hot sauce · soy sauce · Worcestershire sauce
hollandaise saucemayonnaise
Emulsified egg-oil spread
aioli · tartar sauce · ranch dressing · tzatziki · remoulade
hollandaise saucelemon juice
Pressed citrus liquid
fat-free dressing · vinegar · plain yogurt · salsa verde · ponzu