Жұмыртқа, май және лимоннан жасалған соус

Sauce made of egg, butter, and lemon

Hollandaise sauce (/h//ɒ//l//ə//n/'/d//eɪ//z/ or '/h//ɒ//l//ə//n//d//eɪ//z/; ɔlɑ̃dɛz), meaning Dutch sauce in French, is a mixture 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. 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 "Hollandic sauce". The first documented recipe is from 1651 in La Varenne's Le Cuisinier François for "asparagus with fragrant sauce":

The name was given during the Franco Dutch war. La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is sauce Isigny, named after Isigny sur Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême. One of his categories was allemande, which was a stock based sauce using egg and lemon juice. Escoffier replaced allemande with egg based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine. Hollandaise was included in the section on derivatives but in the English translation, the mention of mayonnaise as a mother sauce was removed and hollandaise was moved to the section on mother sauces. While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste. In English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by hollandaise in the 20th.

As in other egg emulsion sauces, like mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion. To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce. Some chefs start with a reduction. The reduction consists of vinegar, water and cracked peppercorns. These ingredients are reduced to "au sec" or almost dry, strained, and added to the egg yolk mixture. Hollandaise can be frozen.