Hol`lan*daise" sauce, or Hol`lan*daise" (?), n. [F. hollandaise, fem. of hollandais Dutch.] (Cookery)
A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar.
© Webster 1913
Log in or register to write something here or to contact authors.
Need help? firstname.lastname@example.org