{ Hol′lan‐daise″ sauce, orHol′lan‐daise″ } (?), n. [F. hollandaise, fem. of hollandais Dutch.] (Cookery) A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.