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
Eggs Sardou ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with truffles, ham and anchovies. Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this