File:Hollandaise_sauce.jpg · Wikimedia Commons · See Wikimedia Commons
Key facts
- Type
- Sauce
- Place of origin
- France
- Main ingredients
- Egg yolk , liquid butter , lemon juice
via Wikipedia infobox
Wikidata facts
- Subclass of
- sauce
- Has part
- butter
- Country of origin
- France
- Material used
- table salt
- Image
- 21 05 01 Daniela Kloth Spargel MG 0720.jpg
Show 5 more facts
- Commons category
- Hollandaise sauce
- Commons gallery
- Hollandaise
- cuisine
- French cuisine
- inception
- 1700-00-00
- native label
- Sauce hollandaise
Sources (2)
via Wikidata · CC0
~7 min read
Encyclopedic overview
Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; from French sauce hollandaise [sos ɔlɑ̃dɛz] meaning "Dutch sauce") is a French recipe, 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 a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.
Excerpted from Wikipedia’s “hollandaise sauce” article, available under the CC BY-SA 4.0 licence.