 Hollandaise sauce served as part of eggs Benedict with a dash of paprika | |
| Type | Sauce |
|---|---|
| Place of origin |  France (see French cuisine) |
| Main ingredients | Egg yolk, liquid butter, lemon juice |
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.[2][3][4]
- ^ Ayto 2012, p. 172.
- ^ Escoffier 1903.
- ^ Escoffier 1907, p. 2.
- ^ Escoffier 1912, p. 13.