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 ingredients, creating a stable sauce that can be served warm. This sauce is commonly used in dishes like eggs Benedict, where it is poured over poached eggs and English muffins. Hollandaise can also enhance vegetables, fish, and other proteins, making it a versatile addition to many meals.