Escoffier replaced allemande with egg-based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine.

[18] In English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by hollandaise in the 20th.

[22] To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed.

These ingredients are reduced to "au sec" or almost dry, strained, and added to the egg yolk mixture.

[26] Hollandaise and its derivative Mayonnaise (Hollandaise appearing in the 17th century and Mayonnaise appearing in the 18th century) are among the French mother sauces,[2][27][28] and the foundation for many derivatives created by adding or changing ingredients, including: