Hollandaise is a rich, creamy sauce made from egg yolks, butter, and lemon juice or vinegar. It is one of the five mother sauces in classical French cuisine and is known for its smooth texture and buttery flavor. Typically, it is prepared using a gentle heat to emulsify the egg yolks and fat, creating a stable sauce. This sauce is commonly served with eggs Benedict, steamed vegetables, or fish. Its unique taste and velvety consistency make it a popular choice in many dishes, enhancing flavors and adding a luxurious touch to meals.