Sauce & Condiment
Hollandaise
About This Entry
Hollandaise is a rich, buttery emulsion of egg yolk and butter brightened with lemon, most familiar draped over eggs Benedict — that richness pairs with Chardonnay.
Wine Pairing Explanation
Primary wine styles
Regional pairings
Common Culinary Uses
- bearnaise
- strawberry
At a Glance
Group
Mother Sauces
Classification
Sauces & Condiments
Usage intensity
primary
Scientific name
Multiple sources
Scientific Classification
- Display name
- Hollandaise
- Classification
- Sauces & Condiments
- Group
- Mother Sauces
- Scientific name
- Multiple sources
Taxonomy
- Usage intensity
- primary