Final answer:
Hollandaise sauce, a classic French mother sauce, is most often linked to dishes such as Eggs Benedict. It's made from an emulsion of egg yolks, melted butter, and lemon juice or vinegar, and requires careful preparation to avoid separation.
Step-by-step explanation:
Hollandaise sauce is indeed one of the classical five mother sauces of French cuisine, most frequently associated with dishes like Eggs Benedict and asparagus. This sauce is an emulsion of egg yolk, melted butter, and lemon juice or white wine vinegar, typically seasoned with salt, and sometimes with a little mustard or herbs to add flavor. The key to making a perfect Hollandaise sauce lies in carefully combining the egg yolks and butter over gentle heat to prevent the sauce from separating or the eggs from scrambling.