hollandaise sauce



  • feminine
    (written as hollandaise, sauce)
    A reduction of crushed peppercorns and vinegar, cooled, a small amount of cold water added, egg yolks whisked in and the whole cooked to a thread over a bain-marie whilst continuing to whisk, removed from the heat and molten clarified butter poured in slowly with vigorous whisking to form a stable emulsion, seasoned and strained. Served warm with hot fish and some vegetables.
  • noun a sauce for meat, fish or vegetables, made of egg yolks, butter, lemon juice and sometimes vinegar