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Definitions

American Heritage® Dictionary of the English Language, Fourth Edition

  1. n. A rich creamy sauce made of butter, egg yolks, and lemon juice or vinegar.

Wiktionary

  1. n. An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, used in French cooking.

GNU Webster's 1913

  1. n. A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar.

Etymologies

  1. From French (sauce) Hollandaise, Holland-style, from Hollande, Holland.

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‘hollandaise sauce’ has been looked up 165 times, and is not a valid Scrabble word.