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About Hollandaise sauce Edit
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods.
Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. It is so named because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus.