Explore: Hollandaise

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; from French sauce hollandaise [sos ɔlɑ̃dɛz] meaning "Dutch sauce") is a mixture of egg yolk, melted butter

muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. The dish is believed to have originated in New York City. There

a "child" of hollandaise sauce. The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper

bones) and thickened with a white roux. Velouté is French for "velvety". Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar

uncooked mixtures, for instance pesto and skordalia, or cooked, seen in Hollandaise and white sauces. They always contain basic seasonings, and in more intricate

Hollandoise, or alternatively Hollandaise, (1775–1782) was a grey British Thoroughbred mare that won the 1778 St. Leger Stakes, the first horse to win

("saignant"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes. Steak frites is

dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including

Susan dumping him, so she kisses him, then leaves. Going to see Theodore Hollandaise, Barrenman briefly meets almond farmer William Van Patterson. Invited

sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise). Sauce Robert is made from chopped onions cooked in butter without color