Hollandaise sauce Hollandaise sauce Hollandaise sauce ( or ; ), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. "Sauce hollandaise" is French for "Dutch sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented
Ham and eggs for four days, having had to walk about to Cheyenne after his horse gave out. About two miles into his hike, he had been given a few scraps of food by a hermit, after which he continued to Cheyenne, with five inches of snow on the ground. The counter person initially refused the order, saying that it would be impossible to finish it, but Hines was eventually provided with a large platter of ham and eggs and ate it all. Years later he wrote that nothing else had tasted as good as that platter of ham and eggs at that