Rich creamy sauce of melted butter, egg yolks and vinegar (or lemon juice), served especially with fish
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Related clues
- Emulsion of butter, egg yolks, lemon juice and salt served with asparagus, fish dishes or eggs Benedict; one of Auguste Escoffier's 'mother sauces'
- End of the riddle's answer
- A rich sauce of egg yolks and butter, often served with fish
- One of the five 'mother sauces' of French cuisine
- Sauce that is a traditional accompaniment to asparagus
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