Pronunciation: [HOL-uhn-dayz]

This smooth, rich, creamy sauce is used to embellish vegetables, fish and egg dishes, such as the classic eggs benedict. It's made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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