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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Hollandaise

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, hollandaise means: A warm emulsified sauce made with egg yolks, butter and an acidic ingredient.

In Turkish: hollandez sos

How it is used

Common with eggs, fish and vegetables; describes a particular sauce, not all emulsions.

Example sentences

  1. The asparagus arrived with a spoonful of hollandaise.

    The butter-and-yolk sauce accompanies the vegetable.

  2. The cook whisked the hollandaise to restore its smoothness.

    The sauce is evaluated by its emulsified texture.

Common collocations

  • hollandaise sauce
  • serve with hollandaise
  • emulsionA smooth mixture of two liquids that do not normally mix, such as oil and water or vinegar, held together by whisking and often by egg yolk or mustard.
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: béchamel, velouté, espagnole, hollandaise and tomato. Many other sauces are made from them.

More terms: Ingredients, Stocks & Sauces

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