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	hollandaise sauce hogfish hoisin sauce holishkes hollandaise sauce Hopfenkäse Hunan cuisine Hungarian cherry pepper Definition: [HOL-uhn-dayz] This smooth, rich, creamy sauce is generally 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, and served warm. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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