[color:"orange"] No, "la sauce hollandaise" is not a kind of mayonnaise.
The only common point is the yellow color because of the egg.
"la mayonnaise" is cold.
To do a good mayonaise you need : some mustard, the yellow of one egg, salt, pepper.
You mix these ingredients, then you slowly add some oil as you continue mixing very fast.
Mayonnaise must be thick, it should not run.
"la sauce hollandaise" is made with butter, yellow of the egg, lemmon juice and probably something else.
This sauce as to be warmed on the fire, it is used with boiled fish, like "le turbot sauce hollandaise" (very good food !).
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Thanks Barta, for the little explanation, being a Restaurateur, I actually know what "La sauce Hollandaise" is, and only used Mayonaise as a close example, personally though I prefer "Bernaise" <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" /> but as I said thanks for explaining it to the comunity, as at least you seem to care <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />
