hollandaise

• “A hollandaise is a warm egg and butter emulsion sauce—not hot.”

  Simon & Schuster: THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

• “The morning menu stretches from freshly baked pastries to Scottish smoked salmon and cream cheese on toasted muffins, and includes the Pekoe Florentine (£6), where the expected hollandaise is replaced (presumably with calorie-counting yummy mummies in mind) with fresh spinach and a dressing of olive oil.”

  The Guardian: West London's top 10 budget eats

• “My gift with fried chicken receiving much attention of late comes as naturally to me as my gift with hollandaise.”

  The Huffington Post: Gillian Clark: Chaz Bono's Unscripted Reality

• “Then use them in that mayonnaise you always meant to make by hand, or hollandaise, custard, crème caramel or zabaglione.”

  The Guardian: Food for Fort: Weevils, kidney soup and egg yolks

• “Also, the best eggs benedict of my life, with home made English Muffins and amazing lemony bright creamy hollandaise.”

  i need not to need

• “The next morning, we ate eggs benedict with truffled hollandaise sauce at the lodge's restaurant, Snaffles, named for a famous equestrian artist.”

  The Wall Street Journal: Estate of the Wild

• “You get to enjoy your favorite gravy, sour cream, salad dressing, butter, or hollandaise sauce.”

  Simon & Schuster: The Small Change Diet

• “Hoping to see how they do it over here, I scampered (waddled, actually; lunch had been a really nice schnitzel with spargel and hollandaise and big boiled potatoes) over to demonstration.”

  Protest! Violence! Chaos!

• “The classic way to serve it would be boiled/steamed, with hollandaise sauce, with some slices of salty ham and boiled new potatoes.”

  Developments in D-Land

• “I had a truly delightful bowl of wild garlic soup, and then a giant plate of asparagus with bowls of butter and hollandaise on the side.”

  Mungowitz in Deutschland--Day 3

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