3 syllables: Hol, lan, daise. Stress on daise.
hah-luhn-DAYZ
/ˌhɑlənˈdeɪz/
Hollandaise is pronounced hah-luhn-DAYZ (/ˌhɑlənˈdeɪz/). It has three syllables (Hol-lan-daise), with the stress on "daise". Hollandaise is a smooth, emulsified sauce made from egg yolks, clarified butter, and lemon juice, typically seasoned with salt and a touch of white pepper. It’s rich, velvety, and traditionally served warm, often with eggs Benedict or vegetables. The term denotes its Dutch-inspired style and is a staple of classic French technique in haute cuisine.
nounHollandaise is a smooth, emulsified sauce made from egg yolks, clarified butter, and lemon juice, typically seasoned with salt and a touch of white pepper. It’s rich, velvety, and traditionally served warm, often with eggs Benedict or vegetables. The term denotes its Dutch-inspired style and is a staple of classic French technique in haute cuisine.
"She drizzled Hollandaise over the poached eggs for a perfect eggs Benedict."
"The chef prepared a velvety Hollandaise that complemented the asparagus beautifully."
"A pinch of cayenne gave the Hollandaise a subtle warming finish."
Hollandaise is pronounced hol-LAN-dayz in General American, with the stress on the second syllable. IPA: US /ˌhɒlənˈdeɪz/; UK /ˌhɒləŋˈdeɪz/; AU /ˌhɒləndˈeɪz/. Emphasize the elongated 'a' in -deise and end with a voiced z. Tip: keep the 'l' light, and avoid a heavy 'ee' at the end—it's a 'dayz' sound, not 'days' alone.
Common errors: treating -aise as 'iz' or 'ais' with a long e; misplacing stress on the first syllable; pronouncing the 'd' softly or dropping it. Correct by stressing the second syllable: hol-LAN-dayz, keep the 'ay' as a smooth diphthong /eɪ/, and articulate the final z clearly. Focus on the middle 'lan' sound—avoid blending into 'holland' or shortening the vowel. Practice with the IPA cue /ˈdeɪz/ at the end.
US tends to reduce the initial syllable slightly and deliver a sharper final /deɪz/; UK rhymes and vowels lean toward /ˈhɒl.ənˌdeɪz/ with a softer 'o' and less rhoticity in some regions; Australian often blends the vowels with an expanded /ɒ/ and a more relaxed final /z/. In all variants, the stressed second syllable remains key: /ˌhɒlənˈdeɪz/ or close equivalents.
The main challenges are the unstressed initial cluster and the -aise ending, which forms a /eɪz/ diphthong that can be mispronounced as /eɪs/ or /aɪz/. The combination of a near-back /ɒ/ in the British/Australian variants and the need to maintain air pressure for the stable emulsion-inspired final consonant /z/ makes precise articulation essential. Practice by isolating the /lə/ sequence and the final /deɪz/ closure.
A unique feature is the -aise suffix pronounced as /eɪz/ rather than /ɪz/ or /aɪz/. The second syllable contains a clear /æ/ or /ə/ vowel depending on accent, but the crucial element is the long /eɪ/ in -deise and the final voiced /z/. Ensure the 'l' is light and the 'n' is not overly nasalized. Mastery comes from blending the diphthong smoothly into a crisp final z.
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Hollandaise derives from Hollandaise sauce, French for Dutch, indicating its inspiration from Dutch culinary traditions. The word Hollandaise entered culinary French vocabulary during the 17th and 18th centuries as French chefs codified techniques for emulsified sauces. The root element Hollandaise comes from Hollande (the Netherlands) with the adjectival suffix -aise indicating origin or style. The concept of emulsified egg yolk-based sauces was popularized in French haute cuisine, particularly in the context of egg-based emulsion sauces. Evolving through cookbook compilations in the 18th and 19th centuries, Hollandaise became associated with refined technique, especially as part of egg-based sauces paired with vegetables and eggs. The sauce’s association with butter and lemon reflects a balanced, acid-oil emulsion, stabilized by heat control and careful whisking, leading to its enduring status in modern gastronomy.
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Words that rhyme with "Hollandaise"
-ide sounds
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