hollandaise sauce
[ HOL-uhn-dayz ]
This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic
EGGS BENEDICT. It's made with butter, egg yolks and lemon juice, usually in a
DOUBLE BOILER to prevent overheating, and served warm.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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