hollandaise sauce

English

Hollandaise sauce served over asparagus.

Etymology

From French sauce hollandaise (“Dutch sauce”).

Noun

hollandaise sauce (countable and uncountable, plural hollandaise sauces)

1. An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking.

Synonyms

• (emulsion of butter): hollandaise

Translations

emulsion of butter

• Catalan: salsa holandesa f
• Chinese:

  Mandarin: 荷蘭醬 / 荷兰酱

• Dutch: hollandaisesaus (nl) f
• French: sauce hollandaise (fr) f
• German: holländische Sauce f, Sauce hollandaise (de) f, Hollandaise (de) f
• Italian: salsa olandesa f
• Malay: sos belanda
• Persian: سس هولاندز (sos-e holândeiz)
• Polish: sos holenderski m
• Portuguese: molho holandeso m, salsa holandesa f, molho hollandaise m, molho holandês m
• Spanish: salsa holandesa f
• Swedish: hollandaisesås (sv) c, hollandaise (sv) c