In English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by hollandaise in the 20th.[1]. Preparation and handling[edit].
Hollandaise. Hollandaise is a creamy yellow sauce, an emulsion of egg yolk, melted butter and lemon juice. It’s the main flavor component of eggs Benedict...
Hollandaise sauce is a classic creamy sauce that's perfect for breakfast or brunch! This recipe is easy and no-fail. It takes just 5 minutes in a blender!