A rich sauce of egg yolks, butter, vinegar, etc
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- One of the five 'mother sauces' of French cuisine
- Rich sauce often served with fish
- A rich sauce of egg yolks and butter, often served with fish
- Emulsion of butter, egg yolks, lemon juice and salt served with asparagus, fish dishes or eggs Benedict; one of Auguste Escoffier's 'mother sauces'
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