Other forms: hollandaises
Hollandaise is the rich, creamy sauce that makes eggs Benedict especially delicious. To make a classic hollandaise, mix egg yolks with melted butter and lemon juice.
This luscious yellow sauce is often drizzled over asparagus or poached fish, and it's an integral part of eggs Benedict, a classic brunch dish served on a toasted English muffin. In French, sauce hollandaise means "Hollandic sauce" or "Dutch sauce," though a 17th-century French chef gets the credit for its invention. The first known hollandaise recipe, in François Pierre de la Varenne's 1651 cookbook, Le Cuisinier François, called it "fragrant sauce."