hollandaise
UK[ˌhɒlənˈdeɪz]US[ˌhɑːlənˈdeɪz]
n
a rich sauce made of butter, egg yolks, and lemon juice or vinegar.
Etymology
the term "hollandaise" entered english from french in the 19th century. it literally translates to "in the dutch style" or "dutch," reflecting a perceived culinary connection to the netherlands. the exact reason for this association is debated; one theory suggests it may be because the sauce's key ingredient, butter, was a prominent dutch export. over time, the word shed its general adjectival meaning in english and became a fixed, specific term for the classic emulsion of egg yolks, butter, and acid.
Analysis
the word is a loanword from french, where it functions as an adjective meaning "in the dutch style." it is derived from the french word "hollande," meaning "holland," with the addition of the adjectival suffix "-aise" (feminine form of "-ais").
Examples
the eggs benedict was served with a perfectly creamy hollandaise sauce.
making hollandaise requires careful temperature control to prevent the eggs from curdling.
for a lighter version, some chefs prepare a mock hollandaise using greek yogurt.