Hollandaise sauce, or Dutch sauce, is one of the five "mother sauces" of French cuisine. It's made with butter, water, lemon juice, and thickened with egg yolks and can be seasoned with salt, white pepper or cayenne pepper.
Hollandaise sauce has a creamy, lemony butter taste that is delicious when drizzled over eggs benedict, the dish where it's most commonly found. The sauce goes well over other egg dishes, too, as well as vegetables, fish and seafood.
Making your own Hollandaise sauce is simple, and all you need is a handful of ingredients.
Hollandaise sauce is very difficult to store -- it can only be kept refrigerated for a day or two, and does not freeze well. If you have excess sauce, try to use it immediately or just throw it out.