Hollandaise
(ˈhɒləndeɪz, ‖ ɔlɑ̃dɛz)
[Fr., fem. of hollandais Dutch, f. Hollande Holland.]
Hollandaise sauce (see quot. 1907); à la Hollandaise, served with Hollandaise sauce.
| 1841 Thackeray in Fraser's Mag. XXIII. 719/1 Turbot with lobster-sauce is too much; turbot à la Hollandaise vulgar. 1861 Mrs. Beeton Bk. Househ. Managem. 195 Green Dutch sauce, or Hollandaise verte. 1899 N. Newnham-Davis Dinners & Diners iv. 26 Artichokes good, though we preferred plain vinegar as a dressing to the hollandais one. 1907 Escoffier Mod. Cookery 22 Hollandaise Sauce... One and one-half lbs. of butter, the yolks of six eggs, one pinch of mignonette pepper and one-quarter oz. of salt, three tablespoonfuls of good vinegar. Ibid. 23 The consistence of sauces whose processes are identical with those of the Hollandaise may be varied at will. 1964 C. Willock Enormous Zoo ix. 169 Nile perch with Hollandaise sauce. |