Hollandaise sauce is one of the five mother sauces of the classic culinary world - five sauces that form the basis of all other sauces (because I know you're wondering... the other four sauces are Béchamel, Velouté, Tomates and Brown or Espagnol sauce). Hollandaise is probably best known as the topping to Eggs Benedict, but it's also delicious over steamed vegetables or with all kinds of fish and seafood, and of course, it's the basis for so many other sauces (Bearnaise sauce, Choron sauce) which are made easily by adding a one or two extra ingredients.