Hollandaise sauce

Hollandaise sauce is a classic French cuisine sauce, made primarily from egg yolks, clarified butter, and lemon juice. It has a smooth, creamy texture and a delicate, slightly acidic flavor that perfectly complements dishes like eggs benedict, asparagus, fish, and steamed vegetables.

Its origin dates back to the 17th century in Europe, where it was perfected as an emulsified sauce that stands out for its balance between the unctuousness of the butter and the freshness of the lemon juice. Despite its name, it does not directly come from Holland; rather, it is a term adopted in France to name this classic sauce.

From a nutritional point of view, hollandaise sauce is rich in healthy fats from butter and proteins from the egg yolks. However, due to its high calorie and saturated fat content, it is recommended to consume it in moderation.

In the Spanish-speaking world, hollandaise sauce is commonly known by the same name; however, in some countries, it may simply be referred to as "butter and lemon sauce" or "egg and butter sauce", although these terms are less specific.