Crossword Solver > found answer > HOLLANDAISESAUCE (hollandaise sauce)

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hollandaisesauce

hollandaise sauce

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The answer HOLLANDAISESAUCE (hollandaise sauce) has 1 possible clue(s) in existing crosswords.

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The word HOLLANDAISESAUCE (hollandaise sauce) is NOT valid in any word game. (Sorry, you cannot play HOLLANDAISESAUCE (hollandaise sauce) in Scrabble, Words With Friends etc)

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Definitions of hollandaise sauce in various dictionaries:

HOLLANDAISE SAUCE - A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar.

HOLLANDAISE SAUCE - Hollandaise sauce ( or ; French: [ʔɔlɑ̃dɛz]), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a...

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Possible Crossword Clues
It's made of butter, yolks and vinegar

Possible Jeopardy Clues
This sauce that tops Eggs Benedict is also good on artichokes
Often served over asparagus, this creamy sauce was 1st made in France, not in the Netherlands
This French sauce made with butter, egg yolks & lemon juice is named for another country
This sauce made with butter, egg yolk & lemon juice embellishes Eggs Benedict
Like Eggs Benedict, Eggs Sardou is topped with this creamy sauce
One story says the French came up with this sauce to imitate a buttery one brought with a visiting Dutch king
This rich, creamy sauce that tops Eggs Benedict is also excellent on asparagus

Hollandaise sauce description
Hollandaise sauce ( or ; French: [ʔɔlɑ̃dɛz]), 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.

Hollandaise sauce description

Hollandaise sauce ( or ; French: [ʔɔlɑ̃dɛz]), 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.

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