Hollandaise

Hollandaise sauce

Hollandaise sauce served as part of Eggs Benedict with a dash of paprika
Type	Sauce
Place of origin	France, the Netherlands
Main ingredients	Egg yolk, liquid butter

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]), also referred to as Dutch sauce, is an emulsion of egg yolk, liquid butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is used for seasoning.

Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire. These types of sauces are considered "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg yolk. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus.

Sauce Hollandaise translates from French as "Dutch sauce". The recipe for Dutch sauce would appear to be a classic Hollandaise however, there seems to be little explanation as to why it was so named. From the name, Hollandaise sauce would imply Dutch origins however, like many dishes, there are connections to the French Huguenots who were forced out of France in the late 17th century but eventually returned from the various countries they had fled to. Huguenots, returning from Holland, are said to have brought the recipe back to France that they had developed abroad. The first documented mention of a recipe is from 1651 in François Pierre La Varenne's Le Cuisinier François for "asparagus with fragrant sauce".;