1. Plural of hollandaise; a rich, creamy sauce made from butter, egg yolks, and lemon juice or vinegar, typically served warm with eggs or vegetables.
Usage: Culinary term; Often used in the phrase 'eggs Benedict' or 'eggs Royale'

Examples

• The chef prepared two different hollandaises for the brunch service.
• These eggs Benedict are topped with silky hollandaises.
• She drizzled the warm hollandaises over the steamed asparagus.
• The restaurant's signature hollandaises are made fresh each morning.
• Multiple hollandaises were served at the cooking demonstration.