hollandaise sauce: meaning, definition, pronunciation and examples
C1Formal, Culinary
Quick answer
What does “hollandaise sauce” mean?
A rich, creamy, yellow sauce made from butter, egg yolks, and lemon juice or vinegar, emulsified over gentle heat.
Audio
Pronunciation
Definition
Meaning and Definition
A rich, creamy, yellow sauce made from butter, egg yolks, and lemon juice or vinegar, emulsified over gentle heat.
A classic French mother sauce, often associated with upscale cuisine and served warm with vegetables (especially asparagus), fish, and eggs Benedict.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning or usage. Spelling is consistent.
Connotations
Both varieties associate it with classic French cuisine and fine dining.
Frequency
Equally common in culinary contexts in both regions.
Grammar
How to Use “hollandaise sauce” in a Sentence
[dish] with hollandaise saucehollandaise sauce [verb] over [food]a [adjective] hollandaise sauceVocabulary
Collocations
Examples
Examples of “hollandaise sauce” in a Sentence
verb
British English
- The chef will hollandaise the asparagus for the starter.
- I tried to hollandaise the eggs, but it split.
American English
- He hollandaised the salmon for the dinner special.
- Don't hollandaise the vegetables until just before serving.
adverb
British English
- [Rare/Non-standard]
American English
- [Rare/Non-standard]
adjective
British English
- She prepared a perfect hollandaise sauce.
- The hollandaise component of the dish was flawless.
American English
- He ordered eggs with hollandaise sauce.
- The hollandaise recipe is a closely guarded secret.
Usage
Meaning in Context
Business
Rare, except in restaurant or food industry contexts (e.g., 'Our brunch menu features eggs Benedict with hollandaise.').
Academic
Rare, except in culinary arts or food history papers.
Everyday
Common in cooking discussions, restaurant menus, and food media.
Technical
Specific term in professional cookery for a warm emulsified egg yolk and butter sauce.
Vocabulary
Synonyms of “hollandaise sauce”
Strong
Neutral
Weak
Vocabulary
Antonyms of “hollandaise sauce”
Watch out
Common Mistakes When Using “hollandaise sauce”
- Mispronouncing as 'holland-aze' or 'hollan-daze'. Correct stress is on 'deɪz'.
- Misspelling as 'hollandaise', 'hollandaise', or 'hollandaise'.
- Using it to refer to any white sauce.
FAQ
Frequently Asked Questions
Hollandaise is a basic sauce of egg yolks, butter, and lemon/vinegar. Béarnaise is a derivative of hollandaise, flavoured with reduced vinegar, shallots, tarragon, and chervil.
The etymology is uncertain. One theory suggests it was named for the Dutch butter used in the recipe, another that it resembled a Dutch sauce for fish.
You can often save it by starting with a fresh egg yolk in a clean bowl and very slowly whisking the broken sauce into the new yolk.
It is best served immediately. It can be kept warm for a short time in a thermos or over very low heat, but holding it too long risks separation or food safety issues with the eggs.
A rich, creamy, yellow sauce made from butter, egg yolks, and lemon juice or vinegar, emulsified over gentle heat.
Hollandaise sauce is usually formal, culinary in register.
Hollandaise sauce: in British English it is pronounced /ˌhɒlənˈdeɪz ˈsɔːs/, and in American English it is pronounced /ˌhɑːlənˈdeɪz ˈsɔːs/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “[no common idioms for this specific term]”
Learning
Memory Aids
Mnemonic
Think of Holland (the Netherlands) + 'aise' (like mayonnaise) – a Dutch-inspired creamy sauce.
Conceptual Metaphor
[SAUCE IS A FINISHING TOUCH] / [RICHNESS IS LUXURY]
Practice
Quiz
What is the primary fat used in a traditional hollandaise sauce?